CHICKEN & VEGETABLE SOUP


  • 7 cups Chicken stock.
  • 1 cup of tomato juice.
  • 2 small carrots, sliced finely.
  • 10 french beans, sliced.
  • 1 stalk of celery, chopped finely.
  • Salt and pepper


    Put carrots and celery In a large saucepan with 4 cups of water. Bring to boil, and boil for 15 minutes. Add the chicken stock and the tomato Juice. Bring to the boil, add all remaining ingredients, reduce heat and simmer for 20 minutes. Serve hot with black olives and Feta cheese.

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