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.

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