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Sunday, August 31, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
VEGETABLE-CHICKEN SOUP
Soups
Contributed by:
Ingredients:
  • 6 chicken breasts
  • 10 white potatoes, peeled and diced
  • 1 lb. dried macaroni
  • 1 small onion
  • One can each of green peas, carrots, lima beans, pinto beans, kidney beans and beans
  • One can or bag mixed vegetables
  • 1 can crushed tomatoes
  • 2 large cans tomato juice
  • 2 quarts homemade tomatoes
  • Brown sugar
  • Salt
Soak the chicken in salt water for 30-40 minutes. Rinse and cook in fresh water until done. If using bone-in chicken, remove the bones before shredding and using in soup.
Cook the potatoes, macaroni and all vegetables separately, according to package directions; combine and add tomatoes and tomato juice, onion and chicken.
Season with salt and brown sugar to taste and cook over low heat slowly.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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