Classic Stone Vegetable Soup (Printable version)
A warming, vegetable-packed bowl with beans and barley in savory broth.
# 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
→ Finishing
17 - 2 tablespoons olive oil
18 - Fresh parsley, chopped, for garnish
19 - 1 clean, scrubbed stone (for tradition, optional)
# Directions:
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 barley (if using). Mix well to distribute ingredients evenly.
04 - Pour in vegetable broth. Add bay leaves, dried thyme, dried parsley, and the clean stone (if using). Stir to combine.
05 - Bring to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
06 - Stir in white beans and continue simmering for another 10 minutes until all vegetables are tender and flavors have melded.
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 -
- This soup transforms whatever vegetables are languishing in your crisper drawer into something genuinely delicious
- The barley and beans make it substantial enough to be a full meal on cold nights
- Its forgiving nature means you can barely mess it up even if you are distracted
02 -
- The soup will continue to thicken as it sits because the barley absorbs liquid
- Adding a Parmesan rind during simmering creates an incredible depth of flavor even though this is vegetarian
03 -
- Cut all vegetables into similar sized pieces so they cook evenly
- Start with less salt than you think you need because the broth and beans already contain sodium