Stone Soup Vegetable Hearty Bowl (Printable)
A warming vegetable soup with white beans and barley, perfect for sharing.
# 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 (optional)
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 (optional)
→ 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
→ Special Touch
17 - 1 clean, scrubbed stone (for tradition, optional)
→ Finishing
18 - 2 tablespoons olive oil
19 - Fresh parsley, chopped, for garnish
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add onions, carrots, celery, and parsnip. Sauté for 5–7 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to brown.
03 - Add potatoes, green beans, zucchini, cabbage, and pearl barley if using. Mix thoroughly to distribute ingredients evenly.
04 - Pour in vegetable broth. Add bay leaves, dried thyme, dried parsley, and the clean stone if using for tradition. Stir well to combine.
05 - Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 25 minutes, stirring occasionally to prevent sticking.
06 - Add drained white beans and continue simmering for 10 minutes until all vegetables are tender and barley is cooked through.
07 - Remove the stone and bay leaves if used. Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley.
# Expert Advice:
01 -
- The broth develops layers of flavor that taste like they simmered all day even though it comes together in under an hour
- Leftovers taste better tomorrow making it perfect for meal prep or feeding a crowd throughout the week
02 -
- The stone must be thoroughly scrubbed and boiled separately before first use to remove any river debris
- Barley thickens the soup considerably as it sits, so add more broth if reheating leftovers the next day
03 -
- Toss in a Parmesan cheese rind during simmering for incredible depth of flavor
- Stir in a handful of fresh spinach or kale during the last 5 minutes for extra nutrition