Back in my earlier years of sharing my household with multiple roommates, I became inspired by the concept of stone soup, a medley of every vegetable our household could contribute, (stone excluded.)
After much experimentation, I refined the recipe using my favorite combination of ingredients. I arrived at something like a vegetable minestrone. I like to slow cook the ingredients in a crock pot on low heat for eight hours. For the last hour, I add the greens and herbs.
- 2 cartons vegetable broth
- 1 small can stewed tomatoes
- 1 small can tomato sauce
- 1 yellow onion chopped
- 1 tablespoon chopped garlic
- 4 stocks celery
- 2 cups broccoli
- 1 large zucchini
- Splash of red wine
- Liquid aminos to taste.
- 1 cup kale
- 1 cup fresh parsley
- Lots of fresh basil
If you prefer a heartier soup, you can add starchy vegetables such as potatoes, carrots or legumes, including garbanzos. A lovely pairing with the soup is to add a scoop of cooked lentils and quinoa.
I love to make a batch of this soup before I leave for a camping trip. It travels well and is especially savory on the second or third day of marinating in its own flavors.
