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.”
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!
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.)
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.
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.
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.
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 sauteing it.
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.
Now that your water or chicken broth has been added into the Dutch Oven, add on your sliced carrots and diced celery.
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.
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.
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.
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.
Add your diced potatoes to the Dutch Oven with the rest of the ingredients and get ready to start cooking!
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.
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!
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.
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!
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.
A tasty and hearty soup based from the book, "Stone Soup".
- 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
Place the olive oil in a 6 quart or larger dutch oven and heat the oil over medium heat until hot.
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.
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.
Once the shallot and garlic is sauted, pour in four cups of water or chicken broth.
Wash, peel, and chop, carrots and potatoes and then wash and dice the celery. Add them into the pot.
Add in all other seasonings to taste, along with the chicken bullion cubes if you used water.
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.
Allow the soup to cook and boil on medium high heat for around 20 minutes or until the veggies are fork tender.
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.
Taste to ensure that the seasonings are to your liking and add more if needed. Serve hot and enjoy!
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.