Sarah's Sacred Heart Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 20 |
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this is the Sacred Heart Soup with some added things in it, I found the original was too bland and my friends always ask me to set some aside for them when I make a batch. Ingredients:
2 (14 ounce) cans cut miniature ears of corn |
2 (28 ounce) cans stewed tomatoes |
2 large white onions, chopped |
16 ounces beef broth |
chicken noodle soup mix, pkg lipton |
4 sticks celery, chopped |
32 ounces of frozen green string beans |
20 -25 chopped baby carrots |
1 large green pepper, chopped |
4 large boneless skinless chicken breasts, cubed and cooked separately |
Directions:
1. While cooking the cubed chicken throw everything together in a large pot and cover with water.
2. add cooked chicken, set heat to high steering occasionally until boiling.
3. once boiling lower heat and let simmer till veggies are tender.
4. add spices to taste when serving like curry, salt, pepper, etc.
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