Jenny'S Stone Soup
A hearty and comforting vegetable and beef soup featuring tender vegetables, beef, barley, and a unique stone for tradition and charm, perfect for family meals.
Ingredients
Instructions
- Place all ingredients in a crock-pot and cook about 6 to 8 hours until vegetables are tender.
- Parents may want to remove the stone soon after starting the soup.
Tips & Substitutions
To enhance the flavor of Jenny's Stone Soup, consider marinating the round steak in a bit of soy sauce and garlic before adding it to the pot. If you don't have beef bouillon cubes, you can use a tablespoon of Worcestershire sauce for a similar umami boost. For a vegetarian version, swap the beef broth for vegetable broth and omit the meat altogether.
Serving Suggestions
Serve Jenny's Stone Soup hot, garnished with fresh parsley or croutons for added texture. It pairs beautifully with a crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside Beef Rice Soup (Beef Barley Soup) to make the meal even more filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pour the soup into a pot and warm over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for about 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Jenny'S Stone Soup contains roughly 1145 calories, with 25g protein, 227g carbohydrates, and 21g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (191% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 2768mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this soup?
Absolutely! Feel free to substitute or add other vegetables like green beans, peas, or corn based on your preference or what you have on hand. Just make sure to adjust the cooking time if you add quicker-cooking vegetables.
Is it necessary to remove the stone after cooking?
Yes, it's advisable to remove the stone after the soup starts cooking. While it's safe to eat, it’s not meant to be part of the dish. Removing it early ensures that everyone enjoys the soup without any surprises!
Can I make this soup in a regular pot instead of a crock-pot?
Yes, you can make this soup in a regular pot or Dutch oven. Simply bring the ingredients to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the vegetables are tender. Just keep an eye on the liquid level to prevent it from drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).