Stone Soup
Discover the heartwarming tale of "Stone Soup," a deliciously rustic vegetable soup inspired by the classic folktale. This vibrant one-pot recipe brings together an array of nutritious vegetables—like carrots, celery, zucchini, and kale—for a medley of fresh, comforting flavors. Aromatic herbs, a touch of garlic, and a simmer of rich vegetable broth elevate this dish into a soul-soothing meal perfect for any occasion. Whether or not you include the symbolic, cleaned stone, the recipe’s simplicity and charm make it a joy to prepare. Ready in under an hour, "Stone Soup" is served best with crusty bread for dipping and a sprinkle of fresh parsley, making it an inviting option for cozy family dinners or gatherings. This wholesome meal highlights plant-based ingredients, turning pantry staples into something magical!
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Recipe Information
Ingredients
- 1 piece clean, smooth stone (optional)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 2 medium potatoes, cubed
- 1 medium zucchini, chopped
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups kale or spinach, chopped
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
If using a stone for tradition and novelty, scrub it thoroughly with soap and hot water to ensure it's clean and safe for cooking.
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the chopped carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
If using a stone, add it to the pot now.
Add the chopped zucchini and cook for another 3 minutes.
Pour in the vegetable broth and canned diced tomatoes, including their juices.
Stir in the thyme, oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the vegetables are tender.
Add the chopped kale or spinach to the pot and cook for an additional 5 minutes until wilted.
Taste the soup and adjust seasoning if needed by adding more salt and pepper.
Remove the stone (if used) and the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread for dipping. Enjoy!
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8654 mg | 376% | |
| Total Carbohydrate | 432.4 g | 157% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 61.4 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1302 mg | 100% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 8208 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
