Italian Chicken Vegetable Soup

• 1 lb cooked chicken, diced
• 46 ounces tomato juice
• 2 (15 ounce) cans diced tomatoes (fire roasted)
• 6 ounces tomato paste
• 1 cup diced and sauteed' onion
• 15 ounces cannellini beans, drained
• 15 ounces black beans, drained
• 15 ounces black-eyed peas, drained
• 15 ounces whole kernel corn, drained
• 15 ounces chickpeas, drained
• 2 (15 ounce) cans mixed vegetables, drained
• 1 tablespoon sugar
• 1/2 teaspoon salt & pepper
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon garlic powder
• 1 tablespoon hot sauce (optional) or 1 tablespoon Tabasco sauce (optional)

1. In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
2. Next add drained vegetables and chicken and continue to simmer for 20 minutes.
3. Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
4. Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.

chicken, tomato juice, tomatoes, tomato paste, onion, beans, black beans, blackeyed peas, kernel corn, chickpeas, mixed vegetables, sugar, salt, oregano, basil, garlic, hot sauce

Taken from www.food.com/recipe/italian-chicken-vegetable-soup-218960 (may not work)