Ingredients with Measurements:
- 1 large stone (cleaned and sterilized)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 potato, peeled and chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add carrots, celery, and potato, and sauté for another 5 minutes until slightly softened.
4. Add bay leaf, thyme, and rosemary, and stir to combine.
5. Add diced tomatoes and vegetable broth, and stir to combine.
6. Add the cleaned and sterilized stone to the pot.
7. Bring the soup to a boil, then reduce heat to low and let simmer for 30-40 minutes until vegetables are tender and flavors have melded.
8. Remove the stone from the pot and discard.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 20g
Protein: 3g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of broth you prefer (chicken, beef, etc.) instead of vegetable broth.
- You can add any other vegetables you have on hand, such as zucchini or bell peppers.
Variations:
- Add cooked chicken or beef for a heartier soup.
- Add cooked pasta or rice for a more filling meal.
Tips and tricks:
- Make sure to clean and sterilize the stone before adding it to the soup.
- You can also wrap the stone in cheesecloth to make it easier to remove from the soup.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for serving.
Garnishes:
Garnish with fresh parsley for a pop of color and flavor.
Pairings:
Serve with crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, you can let it simmer for longer to reduce the liquid.
- If the soup is too thick, you can add more broth or water to thin it out.
Food safety advice:
- Make sure to clean and sterilize the stone before adding it to the soup.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Stone soup is a traditional folk story in which hungry travelers convince a village to contribute ingredients to a pot of soup, including a stone, which they claim will make the soup taste better. The story has been adapted into a popular recipe for a simple vegetable soup.
Flavor profiles:
This soup is savory and comforting, with a blend of herbs and vegetables that create a rich and flavorful broth.
Serving suggestions:
Serve hot with crusty bread or a side salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Hearty, Comforting, Satisfying, Herbal