Total Time
Prep 0 mins
Cook 25 mins

There are so many versions of stone soup AND the story of stone soup, but preparation of it is a group affair, & ingredients can be anything that works for you! This particular recipe comes from, & it's a great group activity. Two versions of the story can be found online, one at & another one at . Reading the story to the group is part of it all! The FIRST INGREDIENT--which I'm unable to list properly--should be "1 LARGE stone, preferrably quartz, because it won't break down during cooking."

Ingredients Nutrition


  1. Get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup [OR in a pinch, use a LARGE potato as a sybolic 'stone'].
  2. If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients.
  3. In another LARGE pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes.
  4. Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot.
  5. Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot.
  6. Heat to boiling.
  7. Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness.
  8. Season to taste with salt & pepper.
  9. Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.


Most Helpful

Now who would have imaged such a soup from just a stone! A simple yet nutritious meal that is very tasty. I made two very minor changes in that I left out the croutons and added a little fresh rosemary as per the story there was a little in the house. Thanks for the tasty memory of a story I always enjoyed and can now remember often thanks to this tasty soup.

Debbwl November 06, 2011

i remember reading the story when i was a kid ,i love the story , i love the soup its basic and you can use what you have , good tasting soup for being made with just a stone .

Dienia B. October 03, 2011

Mike you did it again. I sent this recipe to some teacher friends as well because this is one fo the stories we read during Read Across America. Wonderful and fun to make. I did not use the stone but a large russet tater in it's place. They had some fantastic veggies at the market this week so my zuchinni and squash were perfect. Use wheat linguini pasta broken into approx. 2 in pieces instead of egg noodles. I bet this would be great with spinach noodles as well.

Chef1MOM-Connie January 17, 2010

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