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Mom's Tomato Vegetable Soup

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."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 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

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.

Footnotes

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.