Recipe

Italian Chicken Vegetable Soup Recipe

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Ingredients

1 lb cooked chicken, sliced .
15 oz black beans, drained .
2 (15 oz) cans sliced tomatoes (fire roasted) .
1 tsp oregano .
1 tbsp hot sauce (optional) or Tabasco sauce (optional) .
1/2 tsp salt & pepper .
6 oz tomato paste .
46 oz tomato juice .
15 oz cannellini beans, drained .
1 tbsp sugar .
1 tsp garlic powder .
15 oz whole kernel corn, drained .
1 tsp basil .
2 (15 oz) cans mixed vegetables, drained .
15 oz chickpeas, drained .
15 oz black-eyed peas, drained .
1 c sliced & sauteed' onions

Directions

Step #1 In a 5 quart soup pot or Dutch oven, bring tomato juice, sliced tomatoes, tomato paste, sugar & spices to a simmer on medium heat.
Step #2 Next add drained vegetables & chicken & continue to simmer for 20 mins.
Step #3 Note - Sugar can be substituted with Splenda or just leave out.
Step #4 I use it because it keeps the tomatoes & their juices from being so bitter.
Step #5 Note 2 - Cannellini beans are just white kidney beans & chick peas are just garbonzo beans.
Enjoy the Italian Chicken Vegetable Soup recipe

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