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Stone Soup

stone soup or soup from a stone made with carrots, onion, shallots, celery, parsley, basil, minced garlic, heavy whipping cream, water, chicken broth, chicken bullion, evaporated milk, seasoned salt, salt, and ground black pepper. Stone soup is in a handmade native american clay bowl with a black spoon. The clay bowl is sitting on a weathered wood board with a tasseled, aztec towel with a vintage copy of the book Stone Soup and a gray stone.

Since I was a young child, I have always loved the book “Stone Soup.” My Granny used to read this book to me every time I visited her (which was every day since she lived just down the road from my own house) and I always marveled at how the hungry traveler convinced the old lady in the village for ingredients to make “soup from a stone.”

stone soup

Now that I have a child of my own, my Granny gave me the same “Stone Soup” book she used to read to me (pictured above) and I have the privilege of reading this classic story to my son. While reading about soup from a stone one day, I thought to myself, “Why have I never actually made Stone Soup?!” I decided right then and there to just make some Stone Soup!

stone soup made with carrots, potatoes, celery, heavy whipping cream, evaporated milk, water, minced garlic, shallots, chicken broth, chicken bullion, parsley, basil, salt, pepper, and seasoned salt. Stone soup is in a clay, native american handmade bowl with a black spoon. the bowl is sitting on a distressed barn wood board with an aztec designed towel.


If you are a fan of the book, “Stone Soup” you are going to love this simple and delicious soup – your kids will love it too! If you’ve never heard of or read “Stone Soup” check out this link HERE to grab the book on Amazon! (This is an affiliate link which means I may make a small percentage should you choose to purchase this book.)

stone soup made from potatoes, carrots, celery, basil, parsley, water, chicken broth, chicken bullion, evaporated milk, heavy whipping cream, salt, ground black pepper, and seasoned salt. Stone soup is in a handmade, native american bowl with a black spoon. The bowl sits on a weathered barn wood board with an aztec design towel.

Without further ado, let’s move on to actually making this delicious and comforting, Stone Soup! I know spring time is upon us so soup may not sound too appealing to some of you, but it is still winter in some parts of the States, and with spring time comes a case of the sniffles (at least around my house) so I decided to share this Soup from a Stone recipe anyways.

I started out by peeling and slicing eight small sized carrots into rounds. Before you slice your carrots into rounds, be sure to slice off both the root end and the top end. You don’t want to add those to the soup. When I finished with the carrots, I washed and diced four small ribs of celery.

carrots cut into rounds and diced celery on a white plate with black squared and stripes.

Once your carrots and celery is ready to go, place a six quart Dutch Oven or stock pot on the stove over medium high heat and add a drizzle of olive oil to the bottom of the Dutch Oven. Allow the olive oil to heat before adding anything into the pot. I usually let my olive oil heat for about two to three minutes.

cream cast iron enameled Lodge dutch oven with a drizzle of olive oil inside.

Once the olive oil is hot, add in one large shallot that has been diced or half of a small yellow sweet onion. I prefer to use a shallot because I love the mild, savory flavor it gives this Stone Soup. Be sure to move your minced shallot around constantly with a spatula to prevent it from sticking to the bottom of the Dutch Oven and burning.

cream colored enameled Lodge cast iron dutch oven with a drizzle of olive oil and one shallot diced

Saute the shallot until translucent (this won’t take long) and then add in one tablespoon of fresh, minced garlic. You can always buy a head of garlic and mince a couple of garlic cloves but I prefer to purchase my minced garlic in a large container and just keep it in the fridge. It saves me a lot of time when I can just add in pre-minced fresh garlic rather than having to mince it all myself. Remember, it is important that you don’t burn your garlic. Burned garlic will give the Stone Soup a strong, acrid flavor, so be sure to move your garlic around with a spatula constantly as it cooks and do not let it become brown. As soon as the minced garlic becomes slightly golden, stop sautéing it.

cream colored Lodge cast iron enameled dutch oven with a drizzle of olive oil and minced shallot and fresh minced garlic

When your shallot and minced garlic is sufficiently sautéed, pour in four cups of water. You can use chicken broth as well if you have any. I like to use homemade chicken broth but didn’t have any on hand.

cream colored Lodge enameled cast iron dutch oven with a drizzle of olive oil with one minced shallot, one tablespoon of fresh minced garlic, and four cups of water with a pink spatula inside

Now that your water or chicken broth has been added into the Dutch Oven, add on your sliced carrots and diced celery.

cream colored enameled dutch oven with olive oil, four cups of water, sliced carrots, diced celery, one diced shallot, and one tablespoon of fresh minced garlic

Now that your shallots, minced garlic, celery, and carrots have been added to your Dutch oven, sprinkle in some Lawry’s Reduced Sodium Seasoned Salt and add in three cubes of Chicken Bullion. If you used chicken broth instead of water, there is no need to add in the Chicken Bullion Cubes. You guys know I don’t like to measure my seasoning and instead prefer to season by instinct, so just start by adding in one fourth of a teaspoon of each seasoning and then add more if needed after the soup is cooked.

cream enameled Lodge cast iron dutch oven with water, a drizzle of olive oil, sliced carrots, diced celery, one diced shallot, one tablespoon of fresh minced garlic, and a hand holding Lawry's Seasoned Salt over the pot.

Now add in some salt and ground black pepper to your Stone Soup. Again, just season a little at a time. You can always taste this Stone Soup later and add in more seasonings if need be, but you can’t take any seasonings out.

cream colored enameled Lodge cast iron dutch oven with a pink spatula in the pot. Dutch oven is filled with water, sliced carrots, diced celery, one minced shallot, one tablespoon of fresh minced garlic, Lawry's Seasoned Salt, and three chicken bullion cubes

Time to sprinkle in your herbs. I used dried Basil flakes and dried Parsley flakes to my Soup from a Stone. If you have fresh basil and parsley, I would definitely add in the fresh herbs over the dried ones.

cream colored enameled Lodge cast iron dutch oven with a pink spatula in the pot. Dutch oven is filled with water, sliced carrots, diced celery, one minced shallot, one tablespoon of fresh minced garlic, Lawry's Seasoned Salt, and three chicken bullion cubes

Don’t forget your potatoes! You just can’t have Stone Soup without potatoes! I ended up peeling five large russet potatoes and dicing them into large chunks to add to my pot.

large russet potatoes that have been peeled and diced into large chunks on a white round plate with black squares and black stripes and a pairing knife on the plate.

Add your diced potatoes to the Dutch Oven with the rest of the ingredients and get ready to start cooking!

cream colored enameled Lodge cast iron dutch oven with a pink spatula in the pot. Dutch oven is filled with water, sliced carrots, diced celery, one minced shallot, one tablespoon of fresh minced garlic, Lawry's Seasoned Salt, and three chicken bullion cubes with peeled and diced russet potatoes

Now that all ingredients have been added to the pot for Stone Soup, you are ready to get cooking. Set your heat to medium high and place the lid on your Dutch Oven. Allow the soup to boil and bubble for about twenty minutes, checking on it occasionally to give it a stir and make sure the water level is still covering all of the veggies so that nothing sticks to the bottom of the pot.

cream colored enameled Lodge cast iron dutch oven with lid on sitting on a white stove

Once the Stone Soup has cooked and the carrots, potatoes, and celery are tender when pierced with a fork, remove the lid from the Dutch Oven and remove the pot from the heat. Use a potato masher to carefully mash the vegetables into small pieces. Be careful when using this potato masher – you don’t want to scratch the enamel on your cast iron!

cream colored enameled Lodge cast iron dutch oven with a pink spatula in the pot. Dutch oven is filled with water, sliced carrots, diced celery, one minced shallot, one tablespoon of fresh minced garlic, Lawry's Seasoned Salt, and three chicken bullion cubes with peeled and diced russet potatoes. the stone soup is cooked with a potato masher in the pot

Now that your Stone Soup is cooked and has been removed from the heat, add in twelve ounces of Evaporated Milk or twelve ounces of Heavy Whipping Cream and give it a good stir.

cream colored enameled Lodge cast iron dutch oven with a pink spatula in the pot. Dutch oven is filled with water, sliced carrots, diced celery, one minced shallot, one tablespoon of fresh minced garlic, Lawry's Seasoned Salt, and three chicken bullion cubes with peeled and diced russet potatoes. the stone soup is cooked with a hand holding a can of evaporated milk over the pot

It’s time to eat! Grab your family, toast and butter some thick slices of sour dough bread, and serve up a bowl of this delicious and hearty Stone Soup!

cream colored enameled Lodge cast iron Dutch oven stock pot with cooked, creamy, stone soup, soup from a stone in the pot

Thank you for stopping by my kitchen and making this Stone Soup with me today! I hope this is as big of a hit with your family as it has been for mine.

stone soup made from potatoes, carrots, celery, basil, parsley, water, chicken broth, chicken bullion, evaporated milk, heavy whipping cream, salt, ground black pepper, and seasoned salt. Stone soup is in a handmade, native american bowl with a black spoon. The bowl sits on a weathered barn wood board with an aztec design towel.

stone soup made from potatoes, carrots, celery, basil, parsley, water, chicken broth, chicken bullion, evaporated milk, heavy whipping cream, salt, ground black pepper, and seasoned salt. Stone soup is in a handmade, native american bowl with a black spoon. The bowl sits on a weathered barn wood board with an aztec design towel.

Happy eating my friends!

-Amy

Stone Soup

A tasty and hearty soup based from the book, "Stone Soup". 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 - 1 cup servings
Author Amy - The Speedy Spatula

Ingredients

  • 4 cups water or chicken broth
  • 3 cubes chicken bullion
  • 8 small carrots peeled and sliced
  • 4 ribs of celery ends cut off and diced
  • 4 large russet potatoes peeled and cut into large chunks
  • 1 large shallot diced
  • 1 tbsp fresh garlic minced
  • 12 oz Evaporated milk or Heavy Whipping Cream
  • reduced sodium seasoned salt to taste
  • salt to taste
  • ground black pepper to taste
  • basil flakes to taste
  • parsley flakes to taste`
  • 1 tsp olive oil

Instructions

  1. Place the olive oil in a 6 quart or larger dutch oven and heat the oil over medium heat until hot. 

  2. While the oil heats, peel and dice one large shallot and add to the hot oil in the pot. Saute the shallot until translucent and then add in the minced garlic.

  3. Saute the minced garlic until just golden but not brown. Be sure to stir the shallot and minced garlic continually while cooking so as not to burn them.

  4. Once the shallot and garlic is sauted, pour in four cups of water or chicken broth. 

  5. Wash, peel, and chop, carrots and potatoes and then wash and dice the celery. Add them into the pot.

  6. Add in all other seasonings to taste, along with the chicken bullion cubes if you used water. 

  7. Give all of the ingredients a good stir (don't add the milk or heavy cream yet!) and place the lid on the dutch oven.

  8. Allow the soup to cook and boil on medium high heat for around 20 minutes or until the veggies are fork tender.

  9. Once the veggies are tender, remove from the heat and use a potato masher to mash the veggies into small pieces. Pour in the evaporated milk or heavy whipping cream and stir well. 

  10. Taste to ensure that the seasonings are to your liking and add more if needed. Serve hot and enjoy! 

Recipe Notes

This soup pairs well with a hot sandwich (Tuna melt, Ham and Swiss, Grilled Cheese) or a thick slice of toasted and buttered sourdough bread. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Shared at Foodie Friday Link Party

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