Stone Soup
Okay, friend, settle in—this is one of those recipes that’s more about the memories than the measuring cups, at least in my house. The first time I made Stone Soup was after a rainy camping trip; we only had random veg and a bit of broth, but somehow it tasted like magic. Plus, there’s something about dropping a clean stone in your pot that just feels like you’re pulling a fast one on the universe. (No, you don’t really have to eat the stone, but more on that later!)
Why I Keep Coming Back to Stone Soup
I make this when I don’t want to think too hard, or when the fridge is more like a veggie graveyard than a produce aisle. My family goes crazy for it because it’s hearty, and you can pretty much throw in whatever’s on hand (honestly, they just like saying they’re eating “stone soup”—kids are weird). Also, I used to hate chopping onions, but now I find if you just go for it, it’s strangely satisfying. And hey, if I can pull this off with one eye on the telly and a toddler hanging off my leg, you’ll be grand.
Here’s What You’ll Need (Sort Of)
- 1 clean stone (Not joking. Wash it. I grabbed one from my garden; avoid anything chalky or weirdly colored)
- 2 carrots, chopped (or a handful of baby carrots if that’s what you’ve got—no judgment)
- 2-3 potatoes, diced (sometimes I use sweet potatoes, which actually might be better, but don’t tell my mom)
- 1 onion, chopped (red onions look nice, but yellow is fine. My granny swore by Spanish onions, but I buy whatever’s on offer)
- 2 celery stalks, sliced (or skip if you hate celery—no one in my house minds)
- 1 bell pepper, any color
- 1-2 cloves garlic, minced (I sometimes just smash it with the knife and toss it in—it all works out)
- 1 bay leaf (optional, but I think it makes it smell amazing)
- 5 cups veggie or chicken broth (bouillon cubes are fine, honestly)
- 1 cup chopped greens (spinach, kale, or even frozen peas in a pinch)
- Salt and pepper to taste (I always overdo the pepper, but you do you)
- Any other random veg (turnip, parsnip, green beans—whatever’s lurking)
How I Throw It Together
- First, wash your stone again, just in case. I give it a little scrub like I’m prepping it for a spa day. Pop it in the bottom of your biggest soup pot.
- Splash in a glug of olive oil and get the onions going. Medium heat, nothing fancy. If you like a bit of color, let them go a tad longer. This is where I usually sneak a taste of whatever snack is nearby.
- Add the carrots, celery, and bell pepper. Stir them around until they start to soften, maybe 5 minutes or so. Don’t worry if it looks a bit chaotic—stone soup’s all about chaos anyway.
- Garlic goes in next. Stir for a minute or until you can smell it (I’m always impatient and throw it in too early, but honestly, it’s not the end of the world).
- Toss in your potatoes, bay leaf, and any other random veg. Give it all a good mix.
- Pour in your broth. If you’re using cubes, just dissolve them in hot water first—I once tried to toss them in dry, and it was…not great. Bring the whole business to a boil, then drop to a simmer.
- Let it bubble away for 25-30 minutes. I go by whether the potatoes are soft enough to poke with a fork. If you wander off and come back later, that’s fine too.
- Chuck in the chopped greens about 5 minutes before serving. They should wilt but not go sad and mushy (unless that’s your thing).
- Fish out the bay leaf (and the stone, unless you like the drama). Season with salt and pepper. Serve hot, with crusty bread if you’ve got it.
Stuff I’ve Learned Along the Way
- If you forget to wash the stone, it won’t ruin the soup, but it’s a bit gross, so just do it.
- Actually, I find it works better if you add the greens at the end, but sometimes I forget and the world doesn’t end.
- If you use red potatoes, they hold their shape better—Yukon Golds get a bit mushy, which can be nice if you like thick soup.
Some Versions I’ve Tried (And One Fail)
I’ve tried tossing in a can of white beans—pretty good, makes it more filling. Once I added leftover roast chicken and it turned into more of a meal. I tried swapping out the broth for tomato juice once (don’t do this, it’s just…odd). Oh, and a splash of Worcestershire sauce? Lovely, as they’d say in the UK. Feel free to experiment—and let me know if you invent something genius!
Gear I Use (Or Don’t)
I usually use my battered Dutch oven, but any biggish pot will do. If you don’t have a giant ladle, a mug works (just be careful not to burn yourself like I did last winter—ouch). No stone? Use a thoroughly scrubbed river rock or, on one desperate occasion, a ceramic spoon rest (not ideal, but hey, it worked).
Storing Stone Soup (If You Have Any Left)
This keeps in the fridge for 3 days, but honestly, in my house it never lasts more than a day! If you do have leftovers, it thickens up overnight and, I think, tastes even better. You can freeze it, but the potatoes get a bit grainy. I still do it anyway—it’s fine for lunch on a cold day.
How We Serve It (Family Traditions and Oddities)
I like to ladle it over a hunk of sourdough, but my kids insist on topping theirs with grated cheddar (cheese on soup? Apparently, yes). Sometimes I toss in a handful of croutons for crunch, or, if I’m feeling fancy, a swirl of olive oil. We once dunked garlic bread in it—next level.
A Few Pro Tips—Learned the Hard Way
- I once tried rushing the simmering step and regretted it; the flavors just didn’t come together. Now I let it bubble while I do the dishes, or, honestly, scroll through Instagram.
- Don’t use a porous or crumbly stone. It’ll break up, and you’ll spend forever picking gravel out of your soup.
- Actually, if you forget the bay leaf, nobody will notice. But if you find it after serving, just pretend it’s a prize?
Stone Soup FAQ—Real Questions, Real Answers
- Can I skip the stone?—Honestly, you can, but where’s the fun in that? Kids love the story, and it’s a good conversation starter. Plus, it’s half the point. Here’s a cute version of the story if you want to read it aloud: Stone Soup on Storyberries.
- What kind of stone should I use?—Smooth river rocks are best. Nothing flaky or painted. I once used a landscaping stone (bad idea—tasted like the garden center).
- Can I make this vegan?—Absolutely! Just use veggie broth (I like Better Than Bouillon) and skip any meat add-ins.
- What if I don’t have all the veggies?—Don’t sweat it. Just use what you’ve got. I once made it with just potatoes and carrots and it was still pretty tasty.
- Is it really okay to eat soup cooked with a stone?—Yep, as long as it’s a clean, non-toxic rock. Lots of cultures use hot stones in cooking! Here’s a neat read if you’re curious about that sort of thing: Stone Soup History at Atlas Obscura.
So, give it a go! Even if you’re missing half the ingredients, stone soup is more about bringing everyone together than following a recipe to the letter. If you end up with a pot full of veggies and a good story, you’ve done it right (and if you accidentally drop the stone on your foot like I did once, remember: shoes are your friend in the kitchen).
