Donna's Italian Chicken Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 32 ounces chicken broth
• 2 cups water
• 3/4 lb raw boneless chicken breast, diced
• 3 medium diced potatoes
• 3 medium diced onions
• 3 medium diced carrots
• 1/2 cup diced celery
• 16 ounces canned butter beans
• 15 ounces canned black beans
• 16 ounces canned light red kidney beans
• 16 ounces canned navy beans
• 15 7/8 ounces canned black-eyed peas
• 16 ounces canned chick-peas or 16 ounces garbanzo beans
• 15 ounces canned veg-all or 15 ounces mixed vegetables
• 32 ounces canned italian-style diced tomatoes or 32 ounces fire-roasted tomatoes
• 10 ounces canned of ro-tel diced tomatoes and green chilies
• 1 cup instant barley
• 12 ounces canned tomato paste
• 2 (15 ounce) cans tomato sauce
• 1 tablespoon italian spices or 1 tablespoon oregano
• 1 tablespoon sugar
• salt & pepper
• 1 tablespoon tabasco sauce (optional)

Recipe

• 1 in a large stock pot mix chicken broth and water and bring to a boil.
• 2 reduce heat to med.and add all the spices except for the sugar.
• 3 next add the raw diced chicken and cook chicken till tender.
• 4 when chicken is tender, remove it from the broth and set aside.
• 5 to the broth add the raw potatoes, carrots, onions and the celery; cook till tender.
• 6 next add the tomato sauce , paste, tabasco and the sugar to the soup and let simmer for 10 minutes.
• 7 meanwhile drain all the canned vegetables and lightly rinse off any extra juices or starch in a colander or strainer. set drained vegetables aside.
• 8 next add the instant barley, all diced tomatoes, the drained beans and mixed vegetables to the soup.
• 9 continue to cook the soup for a 1/2 hour or so on low to medium heat and then, add the cooked diced chicken back to the pot.
• 10 cook for another 1/2 hour and serve.
• 11 i serve this delicious soup with crackers, cornbread or muffins, or sometimes we have a grilled cheese sandwich with it. enjoy.