ITALIAN CHICKEN VEGETABLE SOUP

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Italian Chicken Vegetable Soup image

Make and share this Italian Chicken Vegetable Soup recipe from Food.com.

Provided by Donna Luckadoo

Categories     < 60 Mins

Time 45m

Yield 10

Number Of Ingredients 17

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)

Steps:

  • 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.
  • Next add drained vegetables and chicken and continue to simmer for 20 minutes.
  • 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.
  • Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.

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