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Classic Stone Soup with Root vegetables

Classic Stone Soup with Root Vegetables

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine European
Servings 6 generous bowls

Equipment

  • Large soup pot or Dutch oven You’ll need a heavy-bottomed pot to ensure even cooking and plenty of space for all the veggies and broth.
  • Cutting board & sharp knife. Root vegetables can be dense, so a strong chef’s knife is a must.
  • Wooden spoon or ladle For stirring your aromatic base and ladling the final soup.

Ingredients
  

Vegetables

  • 2 medium carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 1 sweet potato diced
  • 1 turnip peeled and cubed
  • 1 russet potato peeled and cubed
  • 1 small rutabaga peeled and chopped
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 stalk celery diced
  • 1 leek white and light green parts, sliced

Legumes & Grains

  • 1 cup cooked cannellini beans or any white beans
  • ½ cup pearl barley or brown rice

Liquids & Seasoning

  • 6 cups vegetable broth or chicken broth if preferred
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Juice of ½ lemon optional, for brightness
  • Fresh parsley or dill for garnish

The Stone (Yes, really!)

  • 1 smooth clean river stone (scrubbed and sterilized; see FAQs)

Instructions
 

Prepare the Stone (Optional but Fun!)

  1. If you're including a literal stone, make sure it’s symbolic and safe. Scrub it under hot water with a stiff brush and boil it in a pot of water for 10 minutes to sterilize. This is especially fun for stone soup kindergarten and stone soup preschool activities, turning cooking into a little ritual.

Sauté the Aromatics

  1. Heat olive oil in a large pot over medium heat. Add onions, leeks, celery, and garlic. Cook until softened and fragrant, about 5–7 minutes.

Build the Flavor

  1. Add in the chopped carrots, parsnips, turnip, rutabaga, sweet potato, and russet potato. Stir in the bay leaf, thyme, paprika, salt, and pepper. Let everything toast together for 3–4 minutes to deepen the flavor.

Add Broth & Grains

  1. Pour in the broth and stir to combine. Drop in the barley or brown rice, along with the sterilized stone if using. Bring the soup to a boil, then reduce to a gentle simmer.

Simmer & Stir

  1. Let the soup simmer gently for 40–50 minutes, until the root vegetables are fork-tender and the barley is cooked through. Stir occasionally and add more broth or water if needed.

Add Beans & Finish

  1. Stir in the cannellini beans and cook for another 5–10 minutes. Adjust seasoning, and add a splash of lemon juice for brightness if desired.

Serve

  1. Remove the stone before serving (or leave it in as a centerpiece if you're going for a theatrical presentation). Ladle into bowls, garnish with chopped fresh herbs, and serve piping hot.