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Stone Soup

Stone soup carries the warmth of an old folktale while delivering genuine comfort in every spoonful. This adaptable one-pot recipe transforms humble vegetables into a nourishing, flavorful broth with simple layering techniques.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Soups and Stews
Cuisine: European Folklore
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 small cleaned stone symbolic, optional
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 large carrots cut into half-moons
  • 3 medium potatoes cut into bite-sized cubes
  • 2 stalks celery sliced
  • 1 medium zucchini diced
  • 1 can diced tomatoes 14 ounces
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cloves garlic minced
  • Handful of fresh parsley for garnish

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon for stirring
  • Vegetable peeler
  • Measuring cups and spoons
  • Ladle for serving
  • Small cleaned stone (optional)

Method
 

  1. Place the cleaned stone in the bottom of a large pot (optional) as a nod to the folktale tradition.
  2. Heat olive oil in the pot over medium heat for about 1 minute until shimmering.
  3. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until translucent.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the carrots and potatoes, stirring to coat with the onion and garlic mixture.
  6. Pour in the vegetable broth and diced tomatoes with their juice; bring to a gentle boil.
  7. Stir in the dried thyme and dried oregano, season with salt and black pepper to taste, then reduce heat to medium-low and simmer for 15 minutes.
  8. Add the sliced celery and diced zucchini and simmer for an additional 8–10 minutes until all vegetables are tender.
  9. Remove the stone if used, ladle soup into bowls, and garnish with fresh parsley before serving.

Notes

Add your vegetables in stages based on cooking time to build layers of flavor and texture.