Italian Chicken Vegetable Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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)

Recipe

• 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 kidney beans and chick peas are just garbonzo beans.