Stone Soup Recipe

Unearth the legendary Stone Soup recipe! This heartwarming tale-turned-meal starts with a single, scrubbed river stone and blossoms into a rich, flavorful stew thanks to the generosity of a charming village. Perfect for a unique gathering, this recipe is a fun and interactive culinary experience, transforming humble ingredients into a feast. Learn the secrets to creating this magical broth, passed down through generations, and impress your friends and family with a story as delicious as the soup itself!

Prep Time 60 mins
Cook Time 240 mins
Calories 2421.5 kcal
Protein 375g
Rating Be the first
Stone Soup 48

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Stone Soup

  • 8 cups water
  • 1 cup dried beans (soaked overnight)
  • 1 cup chopped pheasant (optional)
  • 1 pound beef, cubed
  • Onion
  • 1 cup celery, chopped
  • New Potato
  • 1 cup rutabagas, chopped
  • 1 cup turnips, chopped
  • 1 cup or more fine wine (according to taste)
  • Salt And Pepper
  • Herbs
  • Spices

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Stone Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Stone Soup

  1. Fill a large pot (at least 6 quarts) with 8 cups of water and bring to a rolling boil.
  2. While the water heats, find a smooth, clean river stone (about 3-4 inches in diameter) and scrub it thoroughly. (Note: For a modern twist, you can skip the stone and proceed directly to step 3!)
  3. Add the stone to the boiling water.
  4. Add 1 large chopped onion, 1 cup of dried beans (soaked overnight), and 2 cups diced potatoes. Simmer for 30 minutes.
  5. Add 1 cup chopped carrots, 1 cup chopped celery, and 1 cup chopped rutabagas. Simmer for another 30 minutes.
  6. Stir in 1 cup chopped turnips, 1 cup chopped radishes, and 1 pound of beef (cubed). Continue to simmer for 45 minutes.
  7. Add 1 cup chopped pheasant (optional), seasoning to taste (salt, pepper, herbs de Provence suggested), and a bottle of fine wine (1 cup or more, according to taste). Simmer for 30 minutes, or until the beef is tender.
  8. Taste and adjust seasoning as needed. If desired, add additional herbs, spices, or vegetables to enhance the flavor.
  9. Serve hot with crusty bread, cheese, and fruit for a truly memorable meal!
  10. (Optional: For a richer taste, simmer for the full 2 hours as in the original story!)

Nutrition Information (Approximate per serving)

Sodium

56 g

Sugar

103g

Fat

109g

Carbs

19g

Frequently Asked Questions

How long does it take to make Stone Soup?

Stone Soup takes about 300 minutes from start to finish — roughly 60 minutes to prepare and 240 minutes to cook.

How many calories are in Stone Soup?

Stone Soup has approximately 2421.5 calories per serving, with about 375 g protein, 19 g carbohydrates and 115 g fat.

What ingredients do I need for Stone Soup?

The key ingredients for Stone Soup are Water, Beans, Pheasant, Beef, Onion, Celery. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review