Mom's Tomato Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 18 |
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I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm. Ingredients:
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up |
8 cups water |
1 celery rib, halved |
1 medium onion, halved |
3 medium potatoes, peeled and cut into 1/2-inch cubes |
2 cups tomato juice |
1 can (15 ounces) mixed vegetables, drained |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes |
1/2 cup chopped onion |
2-1/2 teaspoons salt, optional |
1 teaspoon pepper |
1/2 pound ground beef |
1 can (15 ounces) cream-style corn |
Directions:
1. In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones.
2. Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil.
3. Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally. Yield: 18 servings (4-1/2 quarts).
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