Stone Soup Recipe

AKA refrigerator soup or Everything but the kitchen sink soup this prep is easy, adaptable to one or many more servings and pretty much always delicious. Remember the story of the men who went into a town experiencing scarcity and with a stone and a con got the villagers to come together to create a great soup. Common pantry items can make a satisfying soup. This formula yields two large servings per person.

1 litre (or Pint) of water per serving

4 cloves of garlic

1 medium onion

Olive or peanut oil

Begin by sauteing the onion and garlic in the oil, this will be your flavor base. You may add peeled and minced ginger root as well as turmeric. When this is all soft and smells delicious.

Add your herbs and aromatics to the oil 1 teaspoon of each pers person. Oil revives the dried herbs giving them more flavor so it is important to do this step BEFORE adding the water. My favorites…

Smoked Paprika

Any herb blend, 21 Seasoning from T.J’s, dried Italian mix etc.




You can combine, use these or others, you are building the stock flavor right now so use what you have and what you like.

Now look at your pantry, refrigerator, freezer and pull out all the bits. Maybe you have some cooked rice leftover lentils (fast cook in the soup), canned beans, throw them in the pot.

Next (and this one is important)

Add in one cup (.25 litre) of tomato sauce, crushed tomato, or fresh tomatoes.

Now let’s look at what is fresh and pick from these.



Cabbage (Vitamin C powerhouse)




Celery root


Sweet peppers

Green beans

Organic zucchini (In the US conventional zucchini is GMO)

Mince the vegetables and throw them all in. Now bring to a boil, and turn to a simmer. Leave it alone for about an hour. Taste, salt, taste, salt. A little pepper, even cayenne if you like. A dash of soy or Worcester sauce if you have them.

If you want noodles or pasta cook separately, place in the bowl and ladel the soup over the top.

Yes, if you want meat it can be added. I suggest using the leftovers here as well.

Garnish with Parmesan cheese, fresh herbs or chives or croutons.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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