This is a very satisfying winter time soup. You can vary the heat, the vegetables
and even the meat to suit your own tastes. Try it with ham sometime too!
1 tablespoon olive oil
1 large onion, chopped
2 celery stalks, chopped
2 minced cloves garlic
1 quart chicken stock
1 quart tomato juice
1 tablespoon salt
10 grinds black pepper
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon oregano
1 teaspoon liquid smoke
1 16 ounce package frozen mixed vegetables
1-2 stalks broccoli, chopped
8-10 cauliflower florets, chopped
3 cups chopped cabbage
1 16 oz can black beans, drained
1 16 oz can red kidney beans, drained
1 16 oz can pinto beans, drained
1/2 lb chicken breasts, cut in small cubes
1 pkg taco shells
In a 5 quart dutch oven, saute onion and celery in oil over medium heat for 5 min, add garlic and cook another minute. Add tomato juice and chicken broth and bring up to a simmer. Add all the seasonings and the mixed vegetables, broccoli, cauliflower and cabbage. [you may use what ever veg in the proportions you prefer] Simmer until vegetables are to your desired degree of doneness – I like them fairly soft, so I let them go about 90 minutes or so. Add beans and bring back up to simmer, Taste and adjust seasonings – I often add more chili powder and cumin at this point, as well as more garlic. Add chicken and simmer 10 min until cooked through. To serve, crumble 1 taco shell in each bowl and ladle in soup. Can be served with grated sharp cheese and sour cream.
