How To Make Mom’s Tomato Vegetable Soup

This yummy soup has wonderful and robust down-home taste, which might bring you back some memories from childhood, if you grow up in the farm!

Image courtesy: flickr.com/photos/kayotic/

Ingredients

• 1 (3 pound) broiler-fryer chicken, cut up
• 8 cups water
• 1 celery rib, halved
• 1 medium onion, halved
• 3 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 cups tomato juice
• 1 (15 ounce) can mixed vegetables, drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup chopped onion
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 pound lean ground beef
• 1 (15 ounce) can cream-style corn

Directions

In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. Meanwhile, in a medium skillet, brown beef; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.