Stone Soup

Make stone soup just like in the classic folktale - just no rocks. Make soup from whatever you have on hand for an easy supper that won't break the bank.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 247kcal

Author: Jessica Fisher

Cost: $5

Ingredients

1 tablespoon olive oil
1 onion (1 cup chopped)
2 russet potatoes peeled and chopped
2 carrots peeled and sliced
4 cups chicken stock , vegetable broth, or water
1 cup tomato sauce homemade vegetable puree, butternut squash puree, or canned pumpkin
1 15.5-ounce can hominy or corn, drained
1 14.5-ounce can petite diced tomatoes
1 to 2 cups chicken (cooked and cubed) or other cooked meat of your choice
1 15.5-ounce can garbanzo beans rinsed and drained (other beans may be used)
1 bell pepper (any color) chopped, or green beans or peas (½ cup)
1 teaspoon Italian Seasoning Mix , Taco Seasoning Mix, or Jamie's Spice Mix
salt
black pepper

US Customary - Metric

Instructions

In a large stockpot, heat the oil until shimmering. Add the onion and cook, stirring, on medium-low for five minutes.
1 tablespoon olive oil, 1 onion
Add the potatoes and carrots and stir. Continue cooking for another 5 minutes.
2 russet potatoes, 2 carrots
Stir in the broth and tomato sauce. Add the corn, tomatoes, meat, beans, peppers, and seasonings. Stir well and bring to a simmer.
4 cups chicken stock, 1 cup tomato sauce, 1 15.5-ounce can hominy, 1 14.5-ounce can petite diced tomatoes, 1 to 2 cups chicken (cooked and cubed), 1 15.5-ounce can garbanzo beans, 1 bell pepper (any color), 1 teaspoon Italian Seasoning Mix
Simmer for 20 to 30 minutes until the vegetables are tender. Adjust seasonings.
salt, black pepper

Notes

Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.

Serving Suggestions: We love to eat Stone Soup simply with bread and butter on the side. If you’d like something more, consider a green salad and/or sandwiches.

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Add whatever meat, beans, or leftover cooked veggies you have on hand.
Instead of tomatoes and tomato sauce, add ½ cup heavy cream for a chowder-style soup.

To Make a Meal Prep: Prep the recipe as directed and divide into single-serve portions. Cover and chill until ready to serve. Consume within 4 days.

Don’t Freeze Extra for Later: Unfortunately, soups with russet potatoes and pasta do NOT freeze well, so if you've included those, don't freeze this soup.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 2 days. Reheat in the microwave or in the oven. If you store your leftovers in clear containers, they’re more likely to get eaten.

Note: if you made this soup with leftovers, the soup will only last as long as those leftovers, which is to say, 4 days from when the original foods were prepared.

Nutrition