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Stone Soup

Cozy Stone Soup: Your Go-To Recipe for Comfort Cooking

This Hearty Stone Soup transforms humble ingredients into a nourishing meal that's perfect for busy evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons unsalted butter
  • 4 pieces chicken legs can substitute with boneless chicken
  • 6 cups chicken broth or vegetable broth for vegetarian option
  • 1 teaspoon kosher salt adjust to taste
  • 1 teaspoon black pepper freshly ground is best
  • 1 teaspoon dried thyme use 3 times fresh if preferred
  • 1 piece bay leaf
For the Vegetables
  • 1 piece yellow onion chopped
  • 2 pieces carrots sliced
  • 2 pieces celery stalks chopped
  • 3 cloves garlic minced
  • 2 pieces red potatoes diced
  • 1 cup barley or substitute with rice or quinoa
  • 1 can diced tomatoes with juices
  • 1 cup green beans chopped
  • 1 piece zucchini chopped
  • 1 cup frozen green peas
Optional Ingredients
  • seasonal vegetables like corn or bell peppers
  • greens like spinach or kale

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions for Stone Soup
  1. Melt butter and brown chicken: In a large stockpot, melt 2 tablespoons of unsalted butter over medium heat. Add 4 chicken legs and brown them for approximately 6-8 minutes. Remove the chicken and set aside.
  2. Sauté vegetables: Add 1 chopped yellow onion, 2 sliced carrots, and 2 chopped celery stalks to the pot. Cook for about 5 minutes, then stir in 3 minced garlic cloves and cook for an additional minute.
  3. Add broth and herbs: Return the chicken to the pot, pour in 6 cups of chicken broth, and season with salt, pepper, thyme, and bay leaf. Bring to a gentle simmer for about 10 minutes.
  4. Incorporate potatoes and barley: Add 2 diced red potatoes and 1 cup of barley to the soup. Reduce heat to medium-low, cover, and simmer for 25-30 minutes until tender.
  5. Add remaining vegetables: Incorporate 1 can of diced tomatoes, 1 cup of chopped green beans, and 1 chopped zucchini. Simmer for another 10-15 minutes.
  6. Finish with peas: Stir in 1 cup of frozen green peas and heat through for 3-5 minutes. Taste and adjust seasoning as necessary.
  7. Serve and enjoy: Ladle the soup into bowls and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 25mgCalcium: 50mgIron: 2.5mg

Notes

Feel free to customize with seasonal vegetables or grains based on availability.

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