Chicken Tomato Minestrone

  • Yield: servings


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