Stone Soup
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
In a Dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. 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 Parmesan cheese. Yield: 12 servings |