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Mom's Tomato Vegetable Soup

SUBMITTED BY: Sandra Davis 

"I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm."
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PREP TIME  15 Min
COOK TIME  3 Hrs
READY IN  3 Hrs 15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (3 pound) broiler-fryer chicken, cut up
  • 8 cups water
  • 1 celery rib, halved
  • 1 medium onion, halved
  • 3 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups tomato juice
  • 1 (15 ounce) can mixed vegetables, drained
  • 1 (15.5 ounce) can black-eyed peas, rinsed and drained
  • 1 (14.5 ounce) can stewed tomatoes
  • 1/2 cup chopped onion
  • 2 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 pound lean ground beef
  • 1 (15 ounce) can cream-style corn

DIRECTIONS

  1. In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. Meanwhile, in a medium skillet, brown beef; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

FOOTNOTE

  • Diabetic Exchanges: One 1-cup serving (prepared with low-sodium tomato juice and tomatoes and without added salt) equals 1 meat, 1 vegetable, 1/2 starch; also, 155 calories, 69 mg sodium, 31 mg cholesterol, 15 gm carbohydrate, 14 gm protein, 4 gm fat.
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