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!
- 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
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.