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The Cook Stove / Soups
Hearty Chicken Vegetable soup
3 large green peppers, chopped
3 large onions, chopped
2 tablespoons vegetable oil
3 cans (two 28 oz. and one 14 1/2 oz) whole tomatoes, undrained
4 cups fresh or frozen corn
3 cups cubed cooked chicken
3 large potatoes, diced
1 can (16 oz.) butter beans, drained
2 cups water
1 cup frozen peas
1 cup frozen chopped okra
½ cup sugar
3 jalapeno peppers (wear rubber gloves), chopped
¼ cup vinegar
3 to 4 tablespoons salt |
In a soup kettle, sauté green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.
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