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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.

Nutrition Facts

1-1/8 cups: 259 calories, 8g fat (3g saturated fat), 47mg cholesterol, 523mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 20g protein.


Average Rating:
  • lmmanda
    Jul 13, 2014

    Very good soup, we really enjoyed it.

  • bearmom1982
    Dec 31, 1969

    to the giving tree: I loved that they put this recipe up, I remember reading this book in kindergarten and our teacher let us help her make the stone soup, and it was delicious. we actually cleaned off a big stone and put it in the soup!! i recently picked up the book and the author is Marcia Brown. Now that i'm a mom, I'll be reading this book to my son and we'll make the soup together :)

  • thegivingtree
    Dec 31, 1969

    I love this idea! Could you tell me the author of the book?

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