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4 c. chicken broth or water
1 c. tomato juice (12 oz.)
1 broiler/fryer chicken (3
lb., quartered)
2 stalks celery, thickly
sliced (about 1 1/2 c.)
1 medium onion, chopped
1 clove garlic, minced
1 1/2 Tbsp. Worcestershire
1 can Allen's or Sunshine cut
green beans, drained (16
1 bay leaf
pepper to taste
1 can Allens sliced carrots,
drained (16 oz.)
1 can Allens or east Texas
Fair Fresh shelled purple
hull peas or black-eyed
peas, drained (15 oz.)
1 can Butterfield diced
potatoes, drained (15 oz.)
1 can whole kernel corn,
drained (12 oz.)

Combine broth and tomato juice in large saucepan. Add
chicken and bring to a boil over high heat. Add celery, onion,
garlic, Worcestershire sauce, bay leaf and pepper. Cover and
reduce heat to medium and simmer 40 minutes until chicken is
tender. Skim fat from surface of broth. Remove chicken and
bay leaf from soup. Discard bay leaf and stir green beans,
carrots, purple hull peas, potatoes and corn into soup. When
chicken is cool enough to handle, remove from heat, discard
skin and bones. Cut meat into bite-sized pieces and return to
soup. Cover and cook 10 minutes until vegetables are heated
through. Makes 6 to 8 servings.

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