Mom’S Tomato Vegetable Soup

• 1 broiler/fryer chicken (3 to 3-1/2 pounds), 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 can (15 ounces) mixed vegetables, drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1/2 cup chopped onion
• 2-1/2 teaspoons salt, optional
• 1 teaspoon pepper
• 1/2 pound lean ground beef (90% lean)
• 1 can (15 ounces) cream-style corn

1. 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.
2. 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.
3. Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

chicken, water, celery, onion, potatoes, tomato juice, mixed vegetables, blackeyed peas, tomatoes, onion, salt, pepper, ground beef, creamstyle corn

Taken from www.tasteofhome.com/recipes/mom-s-tomato-vegetable-soup/ (may not work)