Italian Chicken Vegetable Soup

• cooked chicken, diced↗1 lb
• tomato juice↗46 ounces
• diced tomatoes (fire roasted)2 cans

  15 ounce

• tomato paste↗6 ounces
• diced and sauteed' onion1 cup
• cannellini beans, drained↗15 ounces
• black beans, drained↗15 ounces
• black-eyed peas, drained↗15 ounces
• whole kernel corn, drained↗15 ounces
• chickpeas, drained↗15 ounces
• mixed vegetables, drained2 cans

  15 ounce

• sugar↗1 tablespoon
• salt & pepper1⁄2 teaspoon
• oregano↗1 teaspoon
• basil↗1 teaspoon
• teaspoon garlic powder↗1
• tablespoon hot sauce (optional) or 1 tablespoon Tabasco sauce (optional)↗1

Step-by-step instructions

1. 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. 2

   Next add drained vegetables and chicken and continue to simmer for 20 minutes.

3. 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. 4

   Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.