Chicken Tomato Minestrone

  • Yield servings


2 tablespoons Olive oil
1 large Chicken breast, baked and shreaded
1 -- 46 ounce can V 8 juice
2 -- 14 ounce cans Chicken broth
2 1/2 cups Mixed Vegetables
1 -- 28 ounce can Sweet potatoes, drained and washed
1 large Onion, diced
2 -- ribs Celery, diced
1 -- Green bell pepper, diced
3 cloves Garlic, minced
1 -- 15 ounce can Black eyed peas, drained and washed
1 large Ham hock
2 teaspoons Italian seasoning
2 teaspoons Parsley, dried
1/4 teaspoon Black pepper
3/4 cup Rotini pasta


In a large stock pot, add the oil and heat over medium heat. When heated, add the onion, celery, green bell pepper and the sweet potatoes and saute for 3-4 minutes. Add the remaining ingredients, except the chicken, beans and ham hock and pasta. Bring to a boil. When boiling, reduce heat to medium-low, cover and simmer for 1 to 1-1/2 hours or until all vegetables are tender. The last 10 minutes, add the pasta.

In a sauce pan, add the black eyed peas along with 2 cups of water and the ham hock. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 45 minutes or until the beans are tender. When done, remove the ham hock and remove any meat from the bone. Then add the meat to the soup. Transfer 1/2 of the beans and the water to a blender and puree. Then add all of the beans to the soup. When done, serve in a bowl along with garlic toast or cornbread.



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