Hearty Chicken Vegetable Soup Recipe

5 2 3
Hearty Chicken Vegetable Soup Recipe
Hearty Chicken Vegetable Soup Recipe photo by Taste of Home
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Hearty Chicken Vegetable Soup Recipe

Read Reviews
5 2 3
Publisher Photo
I've made this soup many times for my husband and four sons. Even though they're married and have homes of their own, my sons still like to come to our house to eat. This recipe is always a hit with them.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.

Ingredients

  • 3 large green peppers, chopped
  • 3 large onions, chopped
  • 2 tablespoons canola oil
  • 3 cans (two 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
  • 4 cups fresh or frozen corn
  • 3 cups cubed cooked chicken
  • 3 large potatoes, diced
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 2 cups water
  • 1 cup frozen peas
  • 1 cup frozen chopped okra
  • 1/2 cup sugar
  • 3 jalapeno peppers, chopped
  • 1/4 cup white vinegar
  • 3 to 4 tablespoons salt

Directions

In a stock pot, saute 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. Yield: 5 quarts.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hearty Chicken Vegetable Soup in Country Extra September 1999, p51

Nutritional Facts

1 cup: 199 calories, 3g fat (1g saturated fat), 19mg cholesterol, 1360mg sodium, 33g carbohydrate (13g sugars, 5g fiber), 11g protein.

  • 3 large green peppers, chopped
  • 3 large onions, chopped
  • 2 tablespoons canola oil
  • 3 cans (two 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
  • 4 cups fresh or frozen corn
  • 3 cups cubed cooked chicken
  • 3 large potatoes, diced
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 2 cups water
  • 1 cup frozen peas
  • 1 cup frozen chopped okra
  • 1/2 cup sugar
  • 3 jalapeno peppers, chopped
  • 1/4 cup white vinegar
  • 3 to 4 tablespoons salt
  1. In a stock pot, saute 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. Yield: 5 quarts.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hearty Chicken Vegetable Soup in Country Extra September 1999, p51

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Janetwc User ID: 5778199 34748
Reviewed Jan. 23, 2011

"Very nice and tasty recipe. I made some revisions by adding herbs. I also re-ordered the sequence for adding vegetables. But, its still a very nice basic recipe!"

MY REVIEW
joddi User ID: 263383 58379
Reviewed Feb. 7, 2010

"best chicken soup"

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