Chicken Vegetable Soup

• 8 cups water
• 4 yukon gold potatoes, peeled and cubed (approx 3.5 cups)
• 4 carrots, peeled and sliced thinly (approx 1.5 cups)
• 1 onion, diced (approx 2 cups)
• 10 ounces frozen corn
• 10 ounces frozen cut green beans
• 10 ounces frozen okra
• 10 ounces frozen black-eyed peas
• 3 (14 1/2 ounce) cans diced tomatoes
• 1 (10 ounce) can rotel
• 32 ounces chicken broth
• 1 (6 ounce) can tomato paste
• 4 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 1 rotisserie chicken, shredded

1. Bring water to boil.
2. Add carrots, potatoes and onion-boil until tender (approx 10 minutes).
3. Add frozen corn, green beans, okra and black eyed peas, stir.
4. Add diced tomatoes, rotel, chicken broth, tomato paste, garlic, salt, pepper and sugar.
5. Cook for 1-1.5 hours.
6. Add chicken and cook for an additional 30 minutes or more.

water, gold potatoes, carrots, onion, corn, green beans, okra, blackeyed peas, tomatoes, chicken broth, tomato paste, garlic, salt, black pepper, sugar, rotisserie chicken

Taken from www.food.com/recipe/chicken-vegetable-soup-524691 (may not work)