Children’s RE 3/15/20

Watch the story Stone Soup by Jon J. Muth, then answer the Wondering Questions following the story.

Wondering Questions:
I wonder if you have ever seen or heard any of this before?
I wonder which part of this story is the most important?
I wonder which part you like the best?
I wonder where you might in this story?
I wonder if there is a part of the story that we could leave out and still have a story?
I wonder why all the villagers said there was no food to share.
I wonder where the travelers were going.
I wonder how the soup tasted.
I wonder why the villagers shared their food by adding it to the soup.
I wonder if the villagers had a good time eating and sharing together.
I wonder if this lesson reminds you of any of our other Unitarian Universalist Promises?
I wonder where the Spirit of Love and Mystery might be in this story?


Make Stone Soup! Here’s a recipe:
Vegetable Stone Soup -Vegan
Author: The Plant-Powered Dietitian Prep Time: 10 minutes Cook Time: 60 minutes Total Time: 1 hour 10 minutes Yield: 12 servings

6 cups water
1 14.5-ounce can diced tomatoes, with liquid, reduced sodium
2 cubes vegetable bullion, reduced sodium
½ cup green lentils, uncooked
½ cup barley, uncooked
1 medium onion (red, yellow, or white)
3 cloves garlic, minced
2 celery stalks, diced
2 medium carrots, sliced (purple, yellow, or orange)
2 small summer squash (i.e., zucchini, scalloped, yellow crookneck), sliced
4 small, thin-skinned potatoes, diced (i.e., Yukon gold or red potatoes)
1 cup mushrooms, sliced
1 teaspoon black pepper
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dried mustard
1 tablespoon lemon juice
½ cup chopped fresh herbs (i.e., sage, parsley, basil, oregano, chives, marjoram) Sea salt (optional)

1. In a large pot, add water, tomatoes, and vegetable bouillon and stir together.
2. Add lentils, barley, onion, garlic, celery, carrots, squash, potatoes, mushrooms, black pepper, paprika, thyme, oregano, and mustard. Stir well and cover with a tight fitting lid. Bring to a boil and reduce heat to medium and cook for about 1 hour, until barley and lentils are tender, stirring occasionally. Replace any water lost to evaporation (should make a thick, hearty texture).
3. Add lemon juice and fresh herbs to the soup, and season with a small amount of salt (if desired).
4. Ladle hot soup into soup bowls.
5. Refrigerate leftover soup and reheat as desired.


Stone Crafts: 

Salt Dough Recipe (Make your own stones!)
2 cups all-purpose flour
1 cup salt
1 cup cold water

Mix flour and salt together in a bowl. Slowly mix water, a few tablespoons at a time, into flour mixture until dough is smooth and easy to handle. Knead dough for 10 minutes and let rest for 20 minutes.
Preheat oven to 250 degrees F (120 degrees C).
Form dough into desired shapes and arrange on a baking sheet.
Bake in the preheated oven until dry and hard, about 2 hours. Allow to cool completely.


This is an Indigo Promise lesson: