Hearty Chicken Vegetable Soup |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 12 |
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Here's another recipe I discovered on to help me use up my bounty of summer squash. I love spicy dishes, and it seems that this will fill the bill. She states the following: This soup is so good and so good for you. if possible use fresh veggies. only use the canned as a last resort. This sounds really wonderful. Ingredients:
1 zucchini, thinly sliced |
1 yellow squash, thinly sliced |
1 large white onion, diced |
1/4 lb fresh green beans, trimmed and snapped |
3/4 cup frozen corn kernels, thawed |
1 (15 ounce) can white hominy |
15 ounces chickpeas |
8 chicken wings, whole, split |
3 chicken bouillon cubes |
5 tablespoons tomato sauce |
1 tablespoon garlic powder |
2 white potatoes, peeled and cubed |
2 jalapeno peppers, julienned |
6 1/2 cups water |
Directions:
1. In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water.
2. Bring to a boil.
3. Reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.
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