Great to make with children. It is also good with beef or chicken added.

1-2 lg. clean stones

Bring broth to a simmer. Add stones. Add, in sequence according to the cooking times, a total of 3-4 quarts prepared vegetables, keep broth boiling and cook uncovered as directed below.

30 minutes cooking time:

Chunks of peeled:

Carrots
Onions
Parsnips
Rutabagas
Turnips
Winter squash
Canned tomatoes

15 minutes cooking time:

Pieces of:

Celery or Jerusalem artichokes

10 minutes cooking time:

Broccoli buds
Leafy greens
Cabbage wedges
Fresh corn kernels
Sliced summer squash

Season soup with salt and pepper. Ladle into bowls, garnish with Parmesan cheese.