Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

CROCK POT CHICKEN VEGGIE SOUP




Source of Recipe


Sue


List of Ingredients




3 boneless skinless chicken breasts, cooked and cubed
2 medium sweet potatoes, peeled and cubed
1 turnip, peeled and cubed
1 parsnip, peeled and cubed
1 cup chopped onion
1 cup chopped celery
29 oz. canned diced tomatoes, salsa-style with chilies, un-drained
1 or 2 cans fat free chicken broth
1 8 oz can V-8 vegetable juice
2 cups water
1 tsp. dried oregano
1 tsp. ground cumin
salt to taste



Recipe



Mix all ingredients in slow cooker, cover and cook on high heat setting for 4-6 hrs. until vegetables are tender. Enjoy!