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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 1 |
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I came up with this soup when I was just cleaning out the frig. It's full of vegetables and will leave you filling warm and full on a chilly day. Ingredients:
1 cup diced smoked ham |
1 cup cubed chicken breast, cooked in |
1 tablespoon olive oil |
2 cups celery ribs, chopped |
1 medium onion, chopped |
1 zucchini, chopped |
2 carrots, chopped |
2 garlic cloves, minced |
2 (15 ounce) cans black-eyed peas, drained |
1 (15 ounce) can sweet whole kernel corn, drained |
1 red bell pepper, chopped |
2 (14 1/2 ounce) cans chicken broth |
2 (14 1/2 ounce) cans stewed tomatoes, undrained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 1/2 cups of chopped fresh spinach |
1/2 cup of chopped fresh parsley |
1/2 teaspoon pepper |
Directions:
1. Cook the chicken until no longer pink in the olive oil in a heavy stock pot.
2. Add ham, celery, onion, garlic, bell pepper, and carrots. sauté over medium heat until the vegetables are tender.
3. Stir in the black eye peas, corn, chicken broth, stewed tomatoes, diced tomatoes, and tomato sauce. Bring to boil, cover and reduce heat and simmer for 1 hour and 30 minutes.
4. Stir in 1 1/2 cups of spinach, the zucchini, and the parsley. Add the pepper and simmer for 20 minutes more or until the zucchini is tender.
5. Garnish with more chopped fresh spinach, if desired.
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