Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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MOM'S CHICKEN VEGETABLE SOUP
Contributed by: Shannon Hatcher
2 lbs. chicken meat
2 chicken bullion cubes
salt and pepper, to taste
1 (6 lb., 15 oz.) can mixed vegetables
2 (15.5-oz) cans black-eyed peas
2 (12-oz) cans tomato paste
2 (29-oz.) cans whole potatoes, drained and halved
3 (46-oz.) cans tomato juice
Boil chicken in 1 gallon water with bullion cubes, salt and pepper.
Remove chicken from broth and chop. Strain broth and put clear broth back in pot. Add rest of ingredients except tomato paste and boil for 20 minutes. Reduce heat to simmer, add tomato paste and more salt and pepper, and simmer on medium heat for about two hours.
(This recipe was contributed as part of a "Cook of the Week" feature.)