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WINTER VEGETABLE SOUP 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 sauce 1 can Allen's or Sunshine cut green beans, drained (16 oz.) 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |