Soup Recipes » Vegetable Soup » Garden Soup

Garden Soup

Ingredients -

2 (14-½ ounces each) cans Chicken Broth
2 (12 ounces each) cans Tomato Juice
1-1/2 cups chopped Cooked Boneless, Skinless Chicken Breast
1 (12 ounces) can Whole Kernel Corn, drained
1 (10 ounces) package Frozen Lima Beans, thawed
2 small New Potatoes, peeled and diced
1 medium Onion, finely chopped
1/2 cup finely chopped Celery
1/2 cup finely chopped Carrots
1-1/2 tablespoon Worcestershire Sauce
1 Bay Leaf
3/4 teaspoon Garlic Salt
1/2 teaspoon Fresh Ground Black Pepper

Preparation:

1. Add chicken broth, tomato juice, cooked chicken, corn, lima beans, diced potato, chopped onion, chopped celery, chopped carrot, Worcestershire sauce, bay leaf and garlic salt to stockpot.

2. Bring to a boil over high heat.

3. Reduce heat to low. Simmer 60 minutes.

4. Remove bay leaf. Season with fresh ground black pepper.

Soup Making Tips -
Chicken Broth

	Substitute 4 cups of fresh, homemade chicken stock for the canned chicken broth for richer tasting soup.

Soup Making Tips -
Cooked Chicken

	White breast meat that has been lightly poached is perfect in this garden vegetable soup recipe.

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