Description
Stone Soup is a hearty and versatile homemade soup packed with a variety of vegetables, beans, and cooked meat or poultry, simmered together in a flavorful broth enriched with tomato sauce. This comforting soup is easy to customize with whatever ingredients you have on hand, making it perfect for using leftovers and nourishing your family in a delicious, wholesome way.
Ingredients
Scale
Vegetables
- 1 onion (1 cup chopped)
- 2 russet potatoes peeled and chopped
- 2 carrots peeled and sliced
- 1 bell pepper (any color) chopped, or substitute with ½ cup green beans or peas
Liquids and Broth
- 1 tablespoon olive oil
- 4 cups chicken stock, vegetable broth, or water
- 1 cup tomato sauce (can be homemade vegetable puree, butternut squash puree, or canned pumpkin)
Canned Goods
- 1 15.5-ounce can hominy or corn, drained
- 1 14.5-ounce can petite diced tomatoes
- 1 15.5-ounce can garbanzo beans rinsed and drained (or other beans)
Protein
- 1 to 2 cups cooked and cubed chicken or other cooked meat of your choice
Seasoning
- 1 teaspoon Italian Seasoning Mix (or Taco Seasoning Mix or Jamie’s Spice Mix)
- Salt to taste
- Black pepper to taste
Instructions
- Heat the oil and sauté onion: In a large stockpot, heat 1 tablespoon olive oil over medium-low heat until shimmering. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until the onion turns soft and translucent.
- Add potatoes and carrots: Stir in the peeled and chopped russet potatoes along with the peeled and sliced carrots. Continue cooking for another 5 minutes, allowing the vegetables to start softening.
- Add broth and tomato sauce: Pour in 4 cups of chicken stock (or vegetable broth or water) along with 1 cup of tomato sauce or vegetable puree. Stir well to combine all ingredients.
- Add remaining ingredients and seasonings: Add the drained can of hominy or corn, petite diced tomatoes, cooked meat, garbanzo beans, and chopped bell pepper or other chosen vegetables. Sprinkle in 1 teaspoon of Italian Seasoning Mix (or your preferred seasoning mix). Stir thoroughly to incorporate everything.
- Simmer the soup: Bring the soup to a simmer. Let it cook gently for 20 to 30 minutes, or until the potatoes and carrots are tender and all flavors have melded together. Adjust salt and black pepper to taste before serving.
Notes
- Nutritional values are approximate and based on one eighth of this recipe.
- Refrigerate leftovers promptly and consume within 4 days for best quality.
- Serve Stone Soup with bread and butter for a simple meal, or add a green salad and sandwiches for a fuller spread.
- Feel free to substitute meats, beans, or vegetables based on what you have available.
- For a chowder-style soup, replace tomatoes and tomato sauce with ½ cup heavy cream.
- Divide the soup into single-serve portions for meal prep; store covered in the refrigerator and consume within 4 days.
- Avoid freezing if your soup contains russet potatoes or pasta, as they do not freeze well.
- Store leftovers in airtight containers, preferably clear ones, to encourage consumption. Reheat in microwave or oven as needed.
- If using leftovers in the soup, it should be consumed within 4 days of the original food preparation dates.
Keywords: Stone Soup, hearty soup, vegetable soup, leftover soup, chicken soup, hominy soup, easy soup recipe, comfort food