Chicken Vegetable Soup
Chicken Vegetable Soup
Ingredients
32 oz low sodium chicken broth
1 cups water
1 (14oz) can stewed tomatoes
2 chicken and herb bouillon cubes
2 cups chicken, cooked and chopped
4 mushrooms, chopped
½ cup winter squash, cubed
1 carrot, chopped
1 parsnip, chopped
½ cup radish, chopped
1 small yellow onion, chopped
1 cup black eyed peas, fresh or canned¹
Salt and fresh black pepper to taste
Directions
Combine all ingredients in a crockpot and cook on low for 6 hours. Season with salt pepper to taste before serving.
¹If using canned black eyed peas, drain and add to crock for last hour of cook time.
