Stone Soup
Stone Soup is a hearty, comforting dish full of tender vegetables and rich flavors, traditionally made with simple ingredients and a clean stone for added charm. Perfect for family dinners or storytelling evenings, it brings together community and warmth in every bowl.
Ingredients
Instructions
- Scrub and chop all vegetables.
- Put the clean stone in a large pot.
- Add water, diced carrots, diced celery, canned tomatoes, chopped onions, beef bouillon cubes, diced potatoes, chopped cabbage, and salt to the pot.
- Bring to a boil, then reduce heat and simmer for 1 hour or until vegetables are tender.
- Serve hot and enjoy.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or bay leaves while simmering. You can substitute the beef bouillon cubes with vegetable bouillon for a vegetarian version of this stone soup. If you have leftover vegetables, feel free to toss them in; this recipe is versatile and can easily accommodate whatever you have on hand.
Serving Suggestions
Serve the stone soup hot, garnished with fresh herbs or a sprinkle of grated cheese for extra richness. It pairs wonderfully with crusty bread or a fresh salad, making it a complete meal. For a delightful dessert, consider serving alongside Strawberry Angel Delight for a sweet finish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of water if the soup thickens. This soup also freezes well; just ensure it's cooled completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Stone Soup contains roughly 1680 calories, with 29g protein, 265g carbohydrates, and 59g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (178% of the Daily Value), and dietary fiber (152% of the Daily Value). Note that it is relatively high in sodium, at 1125mg per serving (49% 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 make stone soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker! Simply combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender. This method allows flavors to meld beautifully.
What if I don't have a stone?
If you can't find a suitable stone, don't worry! The stone is a traditional element but not essential for flavor. Simply omit it and follow the recipe as is for a delicious vegetable soup that still delivers on taste.
Can I use frozen vegetables in this recipe?
Absolutely! Frozen vegetables can be a convenient substitute in this stone soup. Just add them directly to the pot without thawing, and adjust the cooking time as necessary. They will cook down nicely and add similar flavors.
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).