Description
A comforting and nourishing stone soup made with simple vegetables and broth, bringing together humble ingredients into a hearty and wholesome meal.
Ingredients
- 6 cups water or vegetable broth
- 2 medium potatoes, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped or 1 cup canned tomatoes
- 1 cup beans (canned or cooked)
- 2 cups cabbage or leafy greens, chopped
- 2 tbsp olive oil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme or 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery, and sauté until softened.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Pour in water or broth and bring to a gentle boil.
- Add diced potatoes, tomatoes, beans, and herbs.
- Reduce heat and let the soup simmer for 30–40 minutes.
- Add cabbage or greens and continue simmering for another 10 minutes until vegetables are tender.
- Season with salt and black pepper to taste.
- Optional: add a clean stone to the pot for tradition, then remove before serving.
- Serve warm.
Notes
- Use any seasonal vegetables you have on hand.
- Mash some vegetables to thicken the soup naturally.
- Add pasta or rice for a heartier version.
- Include meat like chicken or beef for extra protein if desired.
- Flavor improves the next day as it rests.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
