Name: Stone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Global
Ingredients: 1 clean, smooth stone (optional); 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 2 cloves garlic, minced; 2 potatoes, diced; 2 cups chopped cabbage or leafy greens; 1 (14.5 oz) can diced tomatoes; 1 (15 oz) can beans (white or kidney), drained and rinsed; 6 cups vegetable broth or water; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; Salt and pepper, to taste; Optional: 1/2 cup corn, peas, pasta, or cooked rice

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Stone soup is a heartwarming, humble dish rooted in a classic folk tale where a simple stone and the spirit of sharing turn into a rich, nourishing meal. I love making this soup because it’s incredibly flexible, using whatever vegetables, beans, or grains I have on hand. It starts simple and becomes something special—just like in the story.

Why You’ll Love This Recipe

I love how this soup transforms basic ingredients into a comforting, filling meal. It’s a great way to use up leftover vegetables and pantry staples, and it’s endlessly adaptable based on what I have. It’s vegetarian-friendly, budget-conscious, and perfect for feeding a crowd. Plus, it’s a great recipe to make with kids or as a fun storytelling activity.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 clean, smooth stone (optional, for tradition and fun)
Onion (chopped)
Carrots (sliced)
Celery (chopped)
Garlic (minced)
Potatoes (diced)
Cabbage or leafy greens (chopped)
Canned diced tomatoes
Canned beans (like white beans or kidney beans, drained and rinsed)
Vegetable broth or water
Olive oil
Dried herbs (thyme, bay leaf, oregano)
Salt and pepper
Optional: corn, peas, pasta, or cooked rice

Directions

I heat olive oil in a large pot over medium heat and sauté the onions, carrots, and celery until they begin to soften.
I stir in the garlic and cook for another minute until fragrant.
I (playfully) add a clean stone to the pot if I’m keeping with tradition—it adds a fun touch and sparks conversation.
I add the potatoes, tomatoes, beans, herbs, salt, and pepper, then pour in the broth.
I bring the soup to a boil, reduce the heat, and let it simmer for 25–30 minutes until the vegetables are tender.
I stir in greens or any quick-cooking add-ins like corn or peas during the last 5 minutes.
I remove the stone (if used) before serving, and ladle into bowls with bread on the side.

Servings and timing

This recipe makes about 6 servings.
Total time is around 45 minutes:

10–15 minutes for preparation
30 minutes for cooking

Variations

Sometimes I add pasta or barley for a more filling version. If I have leftover cooked meat like chicken or sausage, I throw that in too. I’ve made creamy versions with a splash of milk or coconut milk, and spicier ones with chili flakes or hot sauce. The ingredients can change with the seasons—fresh zucchini in summer, root vegetables in winter.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. The flavors deepen overnight, making it even better the next day. I reheat on the stove or in the microwave, adding a splash of broth or water if it thickens. It also freezes well for up to 2 months.

FAQs

What’s the story behind stone soup?

It comes from a folk tale where a traveler inspires a village to share their food by starting a soup with just a stone—teaching a lesson about generosity and community.

Do I really need to use a stone?

Not at all—it’s symbolic and fun if I’m telling the story, especially with kids. But the soup is just as tasty without it.

Can I make this soup vegan?

Yes, it already is if I use vegetable broth and plant-based ingredients.

What’s the best base for the broth?

I like using vegetable broth for a rich flavor, but water works if I season it well and use flavorful veggies like garlic, onion, and herbs.

How can I make it more filling?

I stir in cooked rice, pasta, or grains like quinoa. Beans and potatoes also help make it a complete, satisfying meal.

Conclusion

Stone soup is more than just a recipe—it’s a story, a tradition, and a reminder of the magic in sharing. With just a few ingredients and a bit of creativity, I can turn whatever I have into something hearty and delicious. Whether I make it for fun, for comfort, or for community, it always brings warmth to the table.