Stone Vegetable Soup (Printer-friendly)
A hearty vegetable soup with white beans and pearl barley, simmered to perfection.
# What You 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 (2 liters) 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)
# How to Make It:
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 burn.
03 - Add potatoes, green beans, zucchini, cabbage, and pearl barley if using. Mix thoroughly to distribute ingredients evenly.
04 - Pour in vegetable broth. Add bay leaves, dried thyme, dried parsley, and the clean stone if using for tradition.
05 - Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
06 - Stir in drained white beans and continue simmering for another 10 minutes until all vegetables are tender and flavors have melded.
07 - Remove the stone if used. Season with salt and black pepper to taste. Adjust seasoning as needed.
08 - Ladle hot soup into bowls and garnish with freshly chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- It turns whatever vegetables you have into something that tastes like it simmered all day
- The story behind it makes dinner feel like sharing a secret with everyone at the table
02 -
- Adding the beans near the end prevents them from falling apart and disappearing into the broth
- A Parmesan rind thrown in during simmering adds incredible depth if you are not strictly vegan
03 -
- Cut all vegetables roughly the same size so they cook evenly and nothing turns to mush
- Let the soup sit for 10 minutes off heat before serving to let flavors settle