Italian Chicken Vegetable Soup

Submitted by Donna Luckadoo

"Different and delicious, high protein & low fat."

 

• Ready In: 45mins
• Ingredients: 17

ingredients

• 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)

directions

1. 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.
2. Next add drained vegetables and chicken and continue to simmer for 20 minutes.
3. 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.
4. Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.