Italian Chicken Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Different and delicious, high protein & low fat. Ingredients:
1 lb cooked chicken, diced |
46 ounces tomato juice |
2 (15 ounce) cans diced tomatoes (fire roasted) |
6 ounces tomato paste |
1 cup diced and sauteed' onion |
15 ounces cannellini beans, drained |
15 ounces black beans, drained |
15 ounces black-eyed peas, drained |
15 ounces whole kernel corn, drained |
15 ounces chickpeas, drained |
2 (15 ounce) cans mixed vegetables, drained |
1 tablespoon sugar |
1/2 teaspoon salt & pepper |
1 teaspoon oregano |
1 teaspoon basil |
1 teaspoon garlic powder |
1 tablespoon hot sauce (optional) or 1 tablespoon tabasco sauce (optional) |
Directions:
1. In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
2. Next add drained vegetables and chicken and continue to simmer for 20 minutes.
3. Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
4. Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.
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