Good for cold days of winter.
Hearty Vegetable Chicken Soup
Chicken breast, 1½ pounds boiled in just enough water to cover chicken
(This water is kept and used for stock/broth)
Celery – one bunch
Onions – 2
Bell peppers – 5 (various colors)
Carrots – 12 oz. shredded
Mushrooms – 8 ounces sliced or button size
Green Chilies – 7 oz. can
Green beans, one pound frozen
2 cans black beans
2 cans pinto beans
2 cans tomatoes
Corn, one pound frozen
Peas, one pound frozen
Additional herbs and Seasoning as desired
Combine all ingredients except corn and peas in a 6 quart – sized soup pot.
Cook until all vegetables are tender, about 1½ to 2 hours. (Celery usually takes longest).
There is not very much liquid to start. Liquid will increase as the soup cooks.
This is meant to be a thick, hearty soup.
Stir often to keep from burning on the bottom.
Add Corn and Peas the last five minutes. Peas get mushy if cooked too long.
Spice to taste.