Stone Soup with Vegetables (Printable)
A warming vegetable soup with white beans and pearl barley, inspired by the classic folk tale of making something nourishing from simple ingredients.
# What You'll 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
19 - 1 clean, scrubbed stone (optional traditional element)
# How To Make It:
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 become fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown it.
03 - Add potatoes, green beans, zucchini, cabbage, and pearl barley if using. Mix thoroughly to combine all ingredients.
04 - Pour in vegetable broth. Add bay leaves, dried thyme, dried parsley, and the clean stone if following the traditional method. Stir well to distribute seasonings.
05 - Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
06 - Add drained white beans to the pot and continue simmering for another 10 minutes until all vegetables are tender and barley is cooked through.
07 - Remove the stone if used. Season with salt and black pepper to taste, adjusting flavors as needed.
08 - Ladle hot soup into serving bowls and garnish with freshly chopped parsley.
# Expert Suggestions:
01 -
- It turns basic vegetables from your crisper drawer into a meal that feels like a warm embrace
- The soup tastes even better the next day, making it perfect for batch cooking
02 -
- A Parmesan rind simmered in the broth adds incredible savory depth that no one can quite identify
- The soup continues to develop flavor overnight, so making it ahead actually improves it
03 -
- Cut all vegetables into similar sized pieces so they cook evenly and look beautiful in the bowl
- Use a heavy bottomed pot to prevent scorching during the long simmer time