Stone Soup Recipe
Stone Soup Recipe
Table of Contents
Stone Soup Recipe
Stone Soup Recipe is a classic tale turned into a deliciously simple and nutritious soup recipe. Perfect for a cozy evening or for feeding a crowd, this soup is made by combining basic vegetables, seasonings, and any ingredients you have on hand. It’s a great way to use leftover veggies, create a hearty meal, and bring family or friends together to share in a timeless tradition.
Description:
The Stone Soup recipe is inspired by an old folktale where strangers convince townsfolk to each contribute a small amount of their food to make a meal that everyone can enjoy. This Stone Soup Recipe keeps that spirit alive by using a “magic” stone as a conversation starter and adding fresh vegetables, beans, and hearty grains to create a healthy, comforting meal. You can make it with whatever you have in your kitchen, whether that’s leafy greens, root vegetables, beans, or pasta. This Stone Soup Recipe embodies the magic of cooking, as each ingredient brings unique flavor and nourishment to the pot. With a rustic, savory broth, this Stone Soup Recipe is perfect for any occasion, especially when shared with loved ones. Plus, it’s easy to make, filling, and great for meal prep, making it ideal for busy weeknights or laid back weekends.
Ingredients:
- 1 large, clean stone (for presentation)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 medium potato, diced
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 1 cup mushrooms, sliced
- 1 zucchini, diced
- 1 cup canned chickpeas or beans (drained and rinsed)
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup chopped kale or spinach
- 1/2 cup uncooked pasta or grain (optional: barley, rice, or small pasta like ditalini)
- Fresh parsley or basil for garnish
- Grated Parmesan cheese (optional)
Instructions:
- Clean the Stone: Rinse the stone thoroughly with water and scrub it if needed. While this is just for presentation, it’s essential to have a clean stone.
- Set Aside: Place the stone in the bottom of a large soup pot. If desired, let kids or guests take turns stirring the “magic” soup for fun.
- Heat Olive Oil: In the soup pot, heat 2 tablespoons of olive oil over medium heat.
- Add Aromatics: Add the diced onion and garlic, cooking until softened and fragrant, about 3-5 minutes.
- Add Vegetables: Add carrots, celery, bell pepper, potato, green beans, mushrooms, and zucchini. Stir to combine, cooking for another 5 minutes.
- Add Broth and Seasonings: Pour in the vegetable broth and add the bay leaf, thyme, rosemary, salt, and pepper.
- Bring to a Boil: Increase heat to high and bring the soup to a boil.
- Reduce Heat and Simmer: Lower the heat to medium low, cover, and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
- Add Chickpeas and Grains: Add the chickpeas and pasta (or grain) and simmer for an additional 10-15 minutes until the pasta or grain is cooked.
- Add Greens: Stir in the chopped kale or spinach just before serving for added color and nutrition.
- Remove the Stone: Using tongs, carefully remove the stone and place it on a plate for a fun story or photo opportunity.
- Adjust Seasoning: Taste the soup and adjust seasoning with more salt or pepper as desired.
- Serve with Garnishes: Ladle the Stone Soup into bowls and garnish with fresh parsley, basil, and a sprinkle of Parmesan cheese, if desired.
Notes:
- Customize Your Soup: Use whatever vegetables, beans, or grains you have available to make this Stone Soup unique. It’s a great recipe to make your own by incorporating seasonal produce or leftovers.
- Freezing and Storage: This soup stores well in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat on the stovetop or microwave as needed.
- Stone Safety: If using a stone, ensure it’s clean and non porous. Do not use stones with holes or natural cracks as they may harbor bacteria.
- Low Calorie Option: For a lighter version, omit the grains or pasta and use extra greens and vegetables.
Stone Soup Recipe
Stone Soup is a classic tale turned into a deliciously simple and nutritious soup recipe. Perfect for a cozy evening or for feeding a crowd, this soup is made by combining basic vegetables, seasonings, and any ingredients you have on hand. It’s a great way to use leftover veggies, create a hearty meal, and bring family or friends together to share in a timeless tradition.
Ingredients
- 1 large clean stone (for presentation)
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 large carrots diced
- 2 celery stalks diced
- 1 bell pepper diced
- 1 medium potato diced
- 1 cup green beans trimmed and cut into 1 inch pieces
- 1 cup mushrooms sliced
- 1 zucchini diced
- 1 cup canned chickpeas or beans drained and rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 cup chopped kale or spinach
- 1/2 cup uncooked pasta or grain optional: barley, rice, or small pasta like ditalini
- Fresh parsley or basil for garnish
- Grated Parmesan cheese optional
Instructions
- Clean the Stone: Rinse the stone thoroughly with water and scrub it if needed. While this is just for presentation, it’s essential to have a clean stone.
- Set Aside: Place the stone in the bottom of a large soup pot. If desired, let kids or guests take turns stirring the “magic” soup for fun.
- Heat Olive Oil: In the soup pot, heat 2 tablespoons of olive oil over medium heat.
- Add Aromatics: Add the diced onion and garlic, cooking until softened and fragrant, about 3-5 minutes.
- Add Vegetables: Add carrots, celery, bell pepper, potato, green beans, mushrooms, and zucchini. Stir to combine, cooking for another 5 minutes.
- Add Broth and Seasonings: Pour in the vegetable broth and add the bay leaf, thyme, rosemary, salt, and pepper.
- Bring to a Boil: Increase heat to high and bring the soup to a boil.
- Reduce Heat and Simmer: Lower the heat to medium low, cover, and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
- Add Chickpeas and Grains: Add the chickpeas and pasta (or grain) and simmer for an additional 10-15 minutes until the pasta or grain is cooked.
- Add Greens: Stir in the chopped kale or spinach just before serving for added color and nutrition.
- Remove the Stone: Using tongs, carefully remove the stone and place it on a plate for a fun story or photo opportunity.
- Adjust Seasoning: Taste the soup and adjust seasoning with more salt or pepper as desired.
- Serve with Garnishes: Ladle the Stone Soup into bowls and garnish with fresh parsley, basil, and a sprinkle of Parmesan cheese, if desired.
Notes
- Customize Your Soup: Use whatever vegetables, beans, or grains you have available to make this Stone Soup unique. It’s a great recipe to make your own by incorporating seasonal produce or leftovers.
- Freezing and Storage: This soup stores well in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat on the stovetop or microwave as needed.
- Stone Safety: If using a stone, ensure it’s clean and non porous. Do not use stones with holes or natural cracks as they may harbor bacteria.
- Low Calorie Option: For a lighter version, omit the grains or pasta and use extra greens and vegetables.
