Hearty Chicken Vegetable Soup III |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 12 |
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This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort! Ingredients:
1 zucchini, thinly sliced |
1 yellow squash, thinly sliced |
1 large white onion, diced |
1/4 pound fresh green beans, trimmed and snapped |
3/4 cup frozen corn kernels, thawed |
1 (15 ounce) can white hominy |
1 (15 ounce) can chickpeas |
8 whole chicken wings, split |
3 cubes chicken bouillon |
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. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.
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