Stone Soup
Kate Johnston
Flavorful soup full of veggies. Great summertime dinner meal!
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 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.
- 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.
- 3
Serve with croutons and Parmesan cheese.
notes
259 calories, 8 grams of fat, 5 grams of fiber, and 20 grams of protein per serving.
Source: Heather Behrends
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