Friday, January 22, 2010

Chicken Vegetable Soup

3 large chicken breasts
1 (10 oz.) pkg. petit butter beans, cooked and drained
2 (14-1/2 ounce) cans chopped tomatoes, liquid included
2 (11 ounce) cans shoe peg corn, drained
2 can Campbell's ABC Vegetable Soup
1 soup can water
1 (8 ounce) can tomato sauce
1 1/2 teaspoons celery seed
2 tablespoons margarine
Salt and pepper to taste
1/2 teaspoon sugar

Boil chicken with enough water to cover.   Remove from bones and cut in small pieces.   Reserve broth.  Cook butter beans according to package directions and drain.  Add chopped tomatoes to chicken broth.  Cook on low 10 minutes then add butter beans, vegetable soup, can of water, tomato sauce, celery seed, chopped chicken, margarine, salt, pepper and sugar and simmer 20 minutes.   Add more water if needed.  Serve with cornbread.  Yield:  8-10 servings.  Evelyn Slay, Pearl - Mississippi Wedding Register Magazine - January 2010.

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