Question

write a recipe for the stones soup​

Answer 1

Answer:

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

Explanation:

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.

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.

Hope it works out for you

Answer 2

Answer:

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 cheese4 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

Explanation: