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Stone Soup

Total Time

Prep: 15 min. Cook: 40 min.

Makes

12 servings

After reading the “Stone Soup” story, our Test Kitchen enjoyed concocting this version of the folktale classic. It’s chock-full of veggies and lots more ingredients…enough for everyone to bring something to add to the fun and flavor!
Stone Soup Recipe photo by Taste of Home

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 until vegetables are crisp-tender, 10-15 minutes.
  2. 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.

Nutrition Facts

1-1/8 cups: 260 calories, 8g fat (3g saturated fat), 47mg cholesterol, 868mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 21g protein.

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