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Stone Soup a la Mrs. Mayeda

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

 1 qt water or vegetable broth
 1 t Salt (3 shakes)
 1/2 t Pepper (3 grinds)
 Herbs of choice:
 3 needles fresh rosemary, finely chopped
 1 pinch fresh thyme leaves, or 1/2 t dried
 1T fresh parsley, chopped fine
 2 carrots, chopped
 1 small onion, finely diced (about 1/2 c)
 2 T olive oil
 1 c milk
 1 potato, diced
 “Ham bones” (we use one 15 oz can of pink beans to represent ham)
 1-15 oz can tomato sauce
 A clean stone
Other possible additions:
 2 c roughly chopped kale or swiss chard leaves, or any vegetable
 Parmesan cheese for topping, rind for adding in soup
 1 clove garlic, minced, grated, or pressed
 1 rib celery and tops, finely diced (about 1 c)
 Fresh or canned tomatoes, chopped, with juice
 2 c cooked pasta or rice

Add olive oil to pot, add carrots (& celery) to pot, sauté


Add onions (& garlic) and sauté until translucent, then add potatoes


Add water or broth and tomato sauce


Add scrubbed stone


Add herbs, salt & pepper


Add pink beans


Add greens and heat until softened and potatoes are done


Add milk


Taste and adjust seasonings.


Ladle into bowls, top with grated Parmesan, if desired.

Nutrition Facts

Serving Size Makes 6 adult-sized bowls of soup, or 12 kid taster-size bowls.