Stone Soup Hearty Vegetable (Print Version)

Hearty vegetable soup with carrots, celery, potatoes, white beans, and aromatic herbs simmered in rich vegetable broth.

# What You Need:

→ Vegetables

01 - 2 medium carrots, diced
02 - 2 celery stalks, diced
03 - 1 large onion, chopped
04 - 2 medium potatoes, peeled and diced
05 - 1 parsnip, diced
06 - 1 small zucchini, diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 2 garlic cloves, minced
09 - 1 cup cabbage, chopped

→ Legumes & Grains

10 - 1 can (15 oz) white beans, drained and rinsed
11 - 1/2 cup pearl barley

→ Broth & Seasonings

12 - 8 cups vegetable broth
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried parsley
16 - Salt and black pepper, to taste

→ Finishing

17 - 2 tablespoons olive oil
18 - Fresh parsley, chopped, for garnish

# How to Prepare:

01 - Heat olive oil in a large soup pot over medium heat. Add onions, carrots, celery, and parsnip. Sauté for 5-7 minutes until vegetables begin to soften and onions become translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add potatoes, green beans, zucchini, cabbage, and pearl barley (if using). Mix well to combine all vegetables.
04 - Pour in vegetable broth. Add bay leaves, dried thyme, dried parsley, and the clean stone if following tradition. Stir to incorporate.
05 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
06 - Add drained white beans and continue simmering for another 10 minutes until all vegetables are tender and barley is cooked through.
07 - Remove the stone and bay leaves if used. Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The way your entire kitchen fills with the most incredible aroma while it simmers
  • How something so simple can taste like it cooked all day even though it is ready in under an hour
  • The perfect balance of tender vegetables in a rich, herb-infused broth that warms you from the inside
02 -
  • The vegetables will continue to soften even after you turn off the heat, so if you prefer them with more bite, stop cooking a few minutes early
  • Adding the beans last prevents them from becoming mushy or breaking apart into the broth
  • This soup actually tastes better the next day as the flavors have time to meld and develop
03 -
  • Save Parmesan cheese rinds in your freezer and add one to the pot while simmering for incredible depth
  • If the soup seems too thick, add more broth or water, but if it is too thin just let it simmer longer uncovered
  • Stirring in a handful of fresh spinach or kale during the last 5 minutes adds nutrition and vibrant color

Go Back