Hearty Vegetable Chicken Soup

Eat well, live wellStart the year healthy with this hearty Vegetable Chicken Soup:

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

Garlic powder

Italian seasoning

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.

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Author: Terri Byars

I love to write. I have kept a journal since I was 13 years old. My hobbies are singing, reading, writing poetry, puzzles listening to Christian music, reading the bible. I have been a Christian since 1978. I have been married since 1986 and have two grown children and 4 grandchildren.

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