Meatless Mondays  |  Posted 09.04.17

Vegetable Stone Soup

Vegetable Stone Soup

This modern twist on the classic one-pot features fresh, late-summer vegetables, lentils, barley, and herbs.

Serves: 12


  • 6 cups Water
  • 1 14.5 oz can Diced Tomatoes, reduced sodium
  • 2 cubes Vegetable Bullion
  • 1/2 cup Green Lentils, uncooked
  • 1/2 cup Barley, uncooked
  • 1 medium Onion
  • 3 cloves Garlic, minced
  • 2 Celery Stalks, diced
  • 2 medium Carrots, sliced
  • 2 small Summer Squash, sliced
  • 4 small Thin-Skinned Potatoes, diced
  • 1 cup Mushrooms, sliced
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Mustard
  • 6 slices Whole Grain Bread
  • 1 Tbsp Lemon Juice
  • 1/2 cup Chopped Herbs (i.e., sage, parsley, basil, oregano, chives, marjoram)


  1. In large pot, add water, tomatoes, and vegetable bouillon and stir together.
  2. Add lentils, barley, onion, garlic, celery, carrots, squash, potatoes, mushrooms, black pepper, paprika, thyme, oregano, and mustard. Stir well and cover with a tight fitting lid. Bring to a boil and reduce heat to medium and cook for about 1 hour, until barley and lentils are tender, stirring occasionally. Replace any water lost to evaporation (should make a thick, hearty texture).
  3. Toast whole grain bread in the oven or toaster until brown and very crisp. Slice into small cubes.
  4. Add lemon juice and fresh herbs to the soup, and season with a small amount of salt (if desired).
  5. Ladle hot soup into soup bowls and garnish with whole grain croutons (1/2 slice of toast per serving). Refrigerate leftover soup and reheat as desired (add croutons just before serving to maintain crisp texture).

Note: To make this recipe in a slow cooker, add all ingredients in steps 1-2 to the slow cooker, stir well, cover, and set to high for 4 hours. When done, follow step 3 as directed, add ingredients in step 4 to slow cooker, and serve soup as directed in step 5.

Source: AICR Blog