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–+ servings
Stone Soup

Hearty Stone Soup: A Comforting Family Favorite Recipe

This Hearty Stone Soup is a comforting meal that warms the soul and is customizable with ingredients you already have.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons unsalted butter or substitute with olive oil
  • 4 pieces chicken legs can switch to boneless chicken
For the Vegetables
  • 1 medium yellow onion shallots can be used for milder flavor
  • 2 medium carrots parsnips can be a delightful alternative
  • 2 stalks celery can be omitted if unavailable
  • 3 cloves garlic or garlic powder works in a pinch
For the Broth and Seasoning
  • 6 cups chicken broth vegetable broth for vegetarian version
  • 1 teaspoon kosher salt adjust to taste
  • 0.5 teaspoon black pepper adjust to taste
  • 1 teaspoon dried thyme or triple the amount if using fresh
  • 1 teaspoon dried rosemary or triple the amount if using fresh
  • 1 teaspoon dried oregano or triple the amount if using fresh
  • 2 leaves bay leaves remove before serving
For the Hearty Components
  • 2 medium red potatoes can substitute with sweet potatoes
  • 0.5 cup barley can substitute with quinoa or rice
  • 1 can canned diced tomatoes or 4-5 medium chopped fresh tomatoes
  • 1 cup trimmed green beans can substitute with seasonal vegetables
  • 1 medium zucchini can be omitted if unavailable
  • 1 cup frozen green peas or fresh peas cooked briefly

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a large stockpot over medium heat. Add 4 chicken legs and brown them for 6-8 minutes. Remove the chicken and set aside.
  2. In the same pot, add 1 chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes, then add 3 minced garlic cloves and cook for another minute.
  3. Return the browned chicken to the pot and pour in 6 cups of chicken broth. Season with 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried oregano, and 2 bay leaves. Simmer for 10 minutes.
  4. Stir in 2 diced red potatoes and 0.5 cup of barley. Simmer for 25-30 minutes until potatoes are fork-tender.
  5. Add 1 can of diced tomatoes, 1 cup of green beans, and 1 chopped zucchini. Simmer for another 10-15 minutes until all vegetables are tender.
  6. Stir in 1 cup of frozen green peas and heat for 3-5 minutes. Adjust seasoning as needed.
  7. Ladle the soup into bowls and enjoy hot, ideally with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 850mgFiber: 7gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

This soup is customizable; feel free to swap ingredients based on what you have available.

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