MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stone Soup
Categories: Poultry, Potatoes, Vegetables, Herbs, Cheese
Yield: 12 servings

58 oz (4 cans) chicken broth
4 md Red potatoes; in eighths
1 Yellow summer squash;
- chopped
2 md Carrots; chopped
1 md Onion; chopped
2 Celery ribs; chopped
1 ts Dried thyme
1/2 ts Pepper
4 c Cubed cooked chicken
1 c Frozen cut green beans
1/2 c Quick-cooking barley
14 1/2 oz Diced tomatoes; undrained
4 c Salad croutons
1 c Shredded Parmesan cheese

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

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

T.O.H. Test Kitchen

Makes 12 servings

RECIPE FROM: https://www.tasteofhome.com

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