Vegetarian Vegetable Soup(Stone Soup)
A hearty and wholesome vegetarian vegetable soup featuring a medley of fresh vegetables, pasta, and rice in a flavorful tomato broth. Perfect for a comforting meal, it suits all ages and is ideal for those seeking a nutritious, meat-free option full of vibrant flavors and textures.
Ingredients
- 3/4 cup sliced onion ⓘ
- 2 cups diced potatoes ⓘ
- 1 1/2 cups sliced celery ⓘ
- 3 quarts boiling water
- 1 1/2 cups diced carrots ⓘ
- 5 tablespoons butter ⓘ
- 1 1/2 cups string beans and peas ⓘ
- 4 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
- macaroni, broken into small pieces ⓘ
- rice (optional) ⓘ
- 1 can condensed tomato soup ⓘ
Instructions
- Wash and cut the vegetables as needed.
- Heat butter in a skillet over medium heat.
- Add sliced onions and sliced celery; simmer until soft.
- Remove from heat and slowly add 3 quarts of boiling water to the skillet.
- Add seasonings, diced potatoes, diced carrots, string beans and peas, macaroni, and rice; bring to a boil.
- Cook until vegetables are tender, about 20 to 30 minutes.
- Add condensed tomato soup and heat through.
- Adjust the amount of water if needed before serving.
Tips & Substitutions
For added flavor, consider sautéing garlic or herbs like thyme and parsley along with the onions and celery. If you have leftover vegetables, feel free to incorporate them instead of following the recipe exactly. This soup is versatile and can easily adapt to whatever you have on hand, making it a great option for using up odds and ends in your fridge.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Leah'S Pound Cake for dessert, creating a satisfying dining experience. For an extra kick, consider adding a sprinkle of crushed red pepper flakes or a dollop of pesto on top before serving.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, gently warm it on the stove over low heat, adding a splash of water if needed to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetarian Vegetable Soup(Stone Soup) contains roughly 470 calories, with 11g protein, 65g carbohydrates, and 19g fat. It is an excellent source of vitamin C (89% of the Daily Value), dietary fiber (30% of the Daily Value), and potassium (24% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1883mg per serving (82% 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 frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient substitute for fresh. Just add them to the soup during the cooking process without thawing, as they will cook quickly. This is a great way to save time while still enjoying a nutritious meal.
What can I use instead of butter?
If you're looking for a dairy-free option, olive oil or coconut oil can be used in place of butter. This will still provide a nice flavor and richness to the soup, making it suitable for various dietary preferences.
Is it possible to make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, simply add all your ingredients (except the condensed tomato soup) and cover with boiling water. Cook on low for 6-8 hours or on high for 3-4 hours. Add the tomato soup just before serving.
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).