When it's cold, raining, snowing or icy, this soup will warm and give you comfort.
Ingredients
- 1-1/2 quarts chicken broth
- 28 ounces canned whole tomatoes, chopped and drained
- 1 cup chopped onion
- 1 cup diced potatoes
- 1 cup sliced carrots
- 1 cup yellow corn
- 1 cup shelled peas, frozen or fresh
- 1 cup cooked kidney beans, {black or pinto, your choice}
- drained and rinsed if canned.
- 2 Tsp. oregano
- 1 Tbsp. minced fresh parsley
- 1 bay leaf
- Fresh ground black pepper
Directions
Combine all ingredients in a large cooking pot. Bring to a boil. Reduce the heat and simmer for 1 hour or until vegetables are tender. Remove bay leaf before serving.
8 1-cup servings
By Connie from Cotter, AR
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