Chicken Vegetable Soup

This soup is one that my mom and I created several years ago and it has since become a family favorite. Over the years I have added some ingredients and have found easier steps to complete the soup. The following recipe is easy, hearty and good on a cold winter day.

1 lb. chicken breast tenders, trimmed
2 - 32 oz. pkg. chicken broth
2- 15 oz. tomato sauce
1/4 head of cabbage (about 2 cups), chopped
1 cup carrots, chopped
6 cups (about 6 medium potatoes) diced potatoes
1 small onion (diced fine) or use onion powder to taste
1- 8.5 oz. can each (peas, lima bean, corn) ... I use only a half can of each and freeze the rest for next time.
1- 15 oz. can red beans, rinsed
1 bay leaf
salt
pepper

Boil the chicken in a small pot of water with a little salt and pepper until chicken is cooked through. Remove the chicken when cooked and chop. I always save the chicken cooking water to add to soup later if it starts to thicken too much.

Meanwhile in a larger soup pot... add the chicken broth and tomato sauce and bring to boil. Add the cabbage first to the boiling liquid and cook approx. 10 minutes. Add the carrots, potatoes and onions next and cook an additional 10 minutes. Add the remaining vegetables, bay leaf, and beans. At this time taste the broth and add salt and pepper to taste. Add the chopped chicken.

Boil the soup, stirring occasionally, until the potatoes begin to get rounded edges (a sure sign that potatoes are done).

Remove the bay leaf and serve.


* Any beans can be used in the place of red beans. I have used cannellini beans (white kidney), pinto, and white northern...all were good.

* Pasta can also be added, elbow works nicely.