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

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.

chicken broth, red potatoes, yellow summer, carrots, onion, celery, thyme, pepper, chicken, barley, tomatoes, salad croutons, parmesan cheese

Taken from www.tasteofhome.com/recipes/stone-soup/ (may not work)