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Edison Johnson Recreation Center

500 W. Murray Avenue

Durham, NC 27704

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Rachel Fleming


Tel: 919-681-1203



Wednesday and Thursday 5:00-7:00pm

W.D. Hill Recreation Center

1308 Fayetteville St. 

Durham, NC 27707

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© 2019 by Bull City Fit.

  • Jenny Favret, MS, RD, LDN

Stone Soup

Photo from Pablo.buffer.com

Remember the story of “Stone Soup”? Originally published in 1720 in France, this beloved tale has been told and re-told many times. One popular version describes all of the townspeople sharing what little bit of food they could spare by adding it to the big kettle of soup bubbling over a fire in the town square. Gradually (and as if by magic) a simple stone and a pot of water were transformed into a delicious soup that was enjoyed by all. A few carrots and potatoes, some chopped onion and cabbage, garlic and even a bit of dried beef… these were some of the simple ingredients that were tossed into the soup.

Fast forward to today and homemade vegetable soup remains a cold weather favorite. Not only does this comfort food taste amazing, but what a great way to use up all those bits of left over veggies that are taking up space in the fridge!

Stone Soup

This simple recipe for classic stone soup has been adapted from Cooks.com


  • 4 cups (32 ounces of chicken broth)

  • 2 Tbs. extra virgin olive oil

  • 1 onion (finely diced)

  • 3 cloves garlic (minced), OR may use 2 teaspoons of garlic powder

  • 1 teaspoon salt

  • 1 teaspoon of pepper

  • 2 large carrots, scraped and cut into small pieces or cubes

  • 2 stalks of celery (with leaves), chopped

  • 4 cups of additional chopped raw veggies of any kind (tomatoes, kale, zucchini, cabbage, etc.)

  • 3 cups water

  • One, 15- ounce can of cannellini beans (also called great Northern beans), drained

  • One smooth, VERY clean round stone (OPTIONAL). If you do decide to have some fun and add a stone, be sure to remove it before serving!!!


  1. In a large heavy pot heat olive oil over medium temperature stove.

  2. Add onion and stir for one minute.

  3. Add garlic and continue stirring for one minute.

  4. Add water.

  5. Add all veggies, along with the salt and pepper

  6. Cover with lid and simmer over heat until all veggies are tender (about 30 minutes).

  7. Stir in the beans and continue to simmer just until heated through.

“Are canned soups a good choice”?

Canned soups are certainly convenient but they are NO match for the delicious soups that may easily be made at home. For starters, canned soups are often disappointing due to the stingy amount of veggies, meats and beans that are included. In addition, most canned soups are LOADED with salt!