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Stone Soup

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Stone soup is a hearty, flexible vegetable-based soup inspired by a folk tale, made with pantry staples and whatever you have on hand. It’s nourishing, budget-friendly, and fun to make—especially with kids.

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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
  2. Add garlic and cook for 1 more minute.
  3. (Optional) Add the clean stone to the pot for fun and storytelling.
  4. Add potatoes, tomatoes, beans, herbs, salt, pepper, and broth. Stir to combine.
  5. Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
  6. In the last 5 minutes, stir in greens and optional add-ins like corn or peas.
  7. Remove the stone (if used) and bay leaf before serving. Ladle into bowls and serve with crusty bread.

Notes

  • Great for using up leftover or seasonal vegetables.
  • Add pasta, rice, or grains to make it heartier.
  • Use vegetable broth for vegan-friendly flavor; water works too with good seasoning.
  • Make it spicy with chili flakes or hot sauce.
  • Leftovers taste even better the next day and freeze well.

Nutrition

Find it online: https://cookedbymaya.com/stone-soup/