Delma'S Soup
A hearty, savory soup packed with tender chicken, beef, and a medley of vegetables, perfect for comforting family meals and cold days.
Ingredients
- 4 chicken breast halves, boneless and skinless ⓘ
- 2 lb. stew beef, boneless ⓘ
- 1/2 lb. bacon, lean and thick, cut into small pieces ⓘ
- 1 (32 oz.) package frozen mixed vegetables ⓘ
- 1 (20 oz.) can diced tomatoes ⓘ
- 1 (10 oz.) package frozen yellow corn ⓘ
- 1 (10 oz.) package frozen butter beans ⓘ
- 6 fresh carrots ⓘ
- 2 medium potatoes ⓘ
- 3/4 cup celery, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 1 can creamed corn ⓘ
- 8-10 bouillon cubes (beef or chicken) ⓘ
- 1 (48 oz.) can V-8 juice
Instructions
- Rinse chicken breasts and remove any remaining fat.
- Place chicken in the refrigerator and soak in salted water overnight.
- Drain chicken, rinse, and put in a large pot with water to cover.
- While the chicken is cooking, cut the stew beef into small pieces.
- When the chicken is done, remove it from the pot.
- Rinse the beef and add it to the cooking liquid along with the bacon pieces.
- While this is cooking, cut up the cooked chicken and add it to the pot.
- Add bouillon cubes to the pot.
- Add diced tomatoes and frozen mixed vegetables.
- While cooking, chop remaining raw vegetables and add them along with V-8 juice and creamed corn.
- Cook until vegetables are tender.
- Add sugar last, and season with pepper if desired.
- If needed, thin the soup with water before serving.
Nutrition & Diet Analysis (per serving)
598
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).