Recipe: Mama's Big Pot Vegetable Soup

Originally published in the April 2, 2014, issue

 

Editor’s Note: Thanks to Debra Rousey of Royston, Ga., for submitting this soup! It makes eight large servings and tastes pretty good with biscuits on the side.

 

Ingredients:

4 chicken breasts

6 cups water

6 small red potatoes, diced

1 pound ground beef

3 onions, chopped

14.75-ounce can whole kernel corn, undrained

Two 14.75-ounce cans cream style corn, undrained

14.75-ounce can butterbeans, undrained

24-ounce bottle of ketchup

¼ cup Worcestershire sauce

2 teaspoons salt

2 teaspoons pepper

 

Instructions:

1. Cook chicken in water until done. Remove and reserve broth.

 

2. Dice chicken when cool enough to handle.

 

3. Cook potatoes in reserved chicken broth until tender.

 

4. Brown ground beef and chopped onions together in a large frying pan and drain.

 

5. Add ground beef to potatoes and broth. Add remaining ingredients.

 

6. Simmer entire mixture until heated through.