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Stone Soup Recipe

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★★★★★

4.7 from 106 reviews

Stone Soup is a hearty, comforting soup made with a variety of vegetables, beans, meat, and tomato-based broth. This versatile recipe uses simple ingredients and slow simmering to develop rich flavors, making it perfect for a nourishing family meal. Customize it with your favorite cooked meats and vegetables for a satisfying dish that warms the soul.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 onion (1 cup chopped)
  • 2 russet potatoes peeled and chopped
  • 2 carrots peeled and sliced

Liquid & Sauces

  • 4 cups chicken stock, vegetable broth, or water
  • 1 cup tomato sauce (homemade vegetable puree, butternut squash puree, or canned pumpkin can be used as substitutes)

Canned & Cooked Ingredients

  • 1 15.5-ounce can hominy or corn, drained
  • 1 14.5-ounce can petite diced tomatoes
  • 1 to 2 cups chicken (cooked and cubed) or other cooked meat of choice
  • 1 15.5-ounce can garbanzo beans, rinsed and drained (other beans can be substituted)

Vegetables & Seasonings

  • 1 bell pepper (any color) chopped, or substitute with green beans or peas (½ cup)
  • 1 teaspoon Italian Seasoning Mix, Taco Seasoning Mix, or Jamie’s Spice Mix
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Heat the oil and cook onions: In a large stockpot, heat the olive oil until shimmering. Add the chopped onion and cook on medium-low heat for 5 minutes, stirring frequently until softened.
  2. Add potatoes and carrots: Add peeled and chopped russet potatoes and sliced carrots to the pot. Stir well and continue cooking for an additional 5 minutes to begin tenderizing the vegetables.
  3. Add liquids and remaining ingredients: Pour in the chicken stock (or vegetable broth or water) and tomato sauce. Add the canned hominy or corn, petite diced tomatoes, cooked cubed chicken or meat, garbanzo beans, and chopped bell pepper (or green beans/peas). Sprinkle in the Italian seasoning mix or your preferred spice mix. Stir everything thoroughly to combine, then bring the soup to a gentle simmer.
  4. Simmer until tender: Allow the soup to simmer uncovered for 20 to 30 minutes, stirring occasionally. Cook until the vegetables are tender and the flavors meld together. Taste and adjust salt and black pepper seasoning as needed before serving.

Notes

  • Nutritional values are approximate and calculated for one-eighth (⅛) of the recipe.
  • Refrigerate leftovers promptly and consume within 4 days for best quality and safety.
  • Serve Stone Soup with bread and butter for a simple meal, or add a green salad and sandwiches for something more substantial.
  • Feel free to substitute ingredients based on what you have available. Different meats, beans, or cooked leftover vegetables can be added.
  • Try replacing tomatoes and tomato sauce with ½ cup heavy cream to create a chowder-style variant of this soup.
  • Divide the soup into single-serve portions for convenient meal prep and store covered in the refrigerator.
  • This soup does not freeze well if it contains russet potatoes or pasta, so avoid freezing if those ingredients were included.
  • Leftovers stored in airtight containers in the refrigerator will keep up to 2 days. Clear containers help remind you to consume leftovers promptly.
  • If leftovers contain perishable cooked ingredients, the soup’s storage time aligns with the shortest duration of those ingredients—typically 4 days from original preparation.

Keywords: Stone Soup, Vegetable Soup, Hearty Soup, Comfort Food, Chicken Soup, One-Pot Meal, Easy Soup Recipe

Find it online: https://mjrecipe.com/stone-soup-recipe/