Description
Veggies Stone Soup is a hearty, rustic vegetable soup inspired by the classic folk tale, made with a medley of fresh vegetables simmered in a savory herb-infused broth.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup chopped cabbage or spinach
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté for 2–3 minutes until softened.
- Stir in carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
- Add zucchini, green beans, diced tomatoes, and vegetable broth.
- Season with thyme, oregano, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until vegetables are tender.
- Stir in cabbage or spinach during the last 5 minutes of cooking.
- Remove bay leaf. Adjust seasoning as needed.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- Use any seasonal vegetables you have on hand.
- Add beans or lentils for extra protein.
- This soup tastes even better the next day.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American