Stone Soup

Name: Stone Soup
Ingredients: 4 cans (14-1/2 ounces each) chicken broth; 4 medium red potatoes, cut into eighths; 1 yellow summer squash, chopped; 2 medium carrots, chopped; 1 medium onion, chopped; 2 celery ribs, chopped; 1 teaspoon dried thyme; 1/2 teaspoon pepper; 4 cups cubed cooked chicken; 1 cup frozen cut green beans; 1/2 cup quick-cooking barley; 1 can (14-1/2 ounces) diced tomatoes, undrained; 4 cups salad croutons; 1 cup shredded Parmesan cheese

14 ingredients

2 steps

Ingredients

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

Directions

1

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender.
2

Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.