Stone Soup (Printable)
A warming vegetable soup with roots in folk tradition, featuring seasonal produce and nourishing broth.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, diced
02 - 2 celery stalks, diced
03 - 1 large onion, chopped
04 - 2 medium potatoes, peeled and diced
05 - 1 parsnip, diced
06 - 1 small zucchini, diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 2 garlic cloves, minced
09 - 1 cup cabbage, chopped
→ Legumes & Grains
10 - 1 can (15 oz) white beans, drained and rinsed
11 - 1/2 cup pearl barley
→ Broth & Seasonings
12 - 8 cups vegetable broth
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - Salt and black pepper, to taste
→ Finishing
17 - 2 tablespoons olive oil
18 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onions, carrots, celery, and parsnip. Sauté for 5-7 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
03 - Add potatoes, green beans, zucchini, cabbage, and pearl barley. Mix well to distribute all ingredients evenly.
04 - Pour in vegetable broth. Add bay leaves, dried thyme, dried parsley, and the clean stone if using the traditional method.
05 - Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
06 - Stir in white beans and continue simmering for another 10 minutes until all vegetables are tender and barley is cooked through.
07 - Remove the stone if used. Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley.
# Expert Advice:
01 -
- A whole pot of comfort from what you already have
- The kind of soup that tastes even better the next day
02 -
- Adding a Parmesan rind while simmering transforms the broth completely
- The stone tradition began as a clever way to build community
03 -
- Let the soup cool slightly before refrigerating, it tastes better after resting overnight
- Cut all vegetables to similar sizes so they cook evenly