Description
This comforting Stone Soup recipe (Vegetable Rainbow Pot) fills the kitchen with warmth and vibrant flavors. It is a healthy, family-friendly, and customizable meal perfect for busy weeknights, using up fridge odds and ends for a satisfying, budget-friendly dinner.
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 large (180g) yellow onion, chopped
- 2 medium (120g) carrots, chopped
- 2 stalks (120g) celery, chopped
- 4 cloves (20g) garlic, minced
- 6 cups (1.4 L) vegetable broth, high-quality, low-sodium
- 2 large (450g) potatoes, peeled, diced
- 1 (14.5 oz/411g) can canned diced tomatoes, undrained
- 1 (15 oz/425g) can canned cannellini beans, rinsed, drained
- 1 dried bay leaf
- 1 tsp (2g) dried thyme
- 2 cups (240g) mixed frozen vegetables
- to taste salt and black pepper
Instructions
- Prep All Ingredients: Chop all vegetables uniformly to ensure even cooking and a pleasant texture. This initial prep makes the rest of the process flow smoothly.
- Sauté Aromatics: In a large pot or 5-quart Dutch oven, heat 1 tbsp (15 mL) of olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until they soften and smell fragrant. Stir in minced garlic for 1 minute more until aromatic, being careful not to burn it.
- Build the Soup: Pour in broth, add diced potatoes, canned tomatoes (undrained), beans, bay leaf, and dried thyme. Bring to a boil (about 5-8 minutes), then reduce heat to low. Simmer gently for 15-20 minutes, or until potatoes are tender when pierced. (If your broth reduces too quickly, splash in an extra 0.5 cup (120 mL) of water or broth to maintain the liquid level.)
- Add the Rainbow Vegetables: Stir in mixed frozen vegetables. Cook for another 5-7 minutes, until they are tender-crisp and vibrant in color, perfectly completing your Vegetable Rainbow Pot.
- Season and Serve: Taste and adjust seasonings with salt and black pepper as needed until the flavors truly pop. (Often a bit more salt than expected enhances potato and veggie flavors.)
Notes
Customize this soup by using vegetable broth for a vegan version, swapping potatoes for greens for low-carb, or adding lean protein. A splash of balsamic or a Parmesan rind adds depth. Pre-chopped mirepoix or pre-cooked lentils can save time. For a holiday twist, add a pinch of dried sage. This soup is excellent for meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop, Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 200 calories
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg