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Hearty Chicken Vegetable Soup III

Source of Recipe

Aunt Saunny

"This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!" Original recipe yield: 12 servings.

INGREDIENTS:
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 large white onion, diced
• 1/4 pound fresh green beans, trimmed and snapped
• 3/4 cup frozen corn kernels, thawed
• 1 (15 ounce) can white hominy
• 1 (15 ounce) can chickpeas
• 8 whole chicken wings, split
• 3 cubes chicken bouillon
• 5 tablespoons tomato sauce
• 1 tablespoon garlic powder
• 2 white potatoes, peeled and cubed
• 2 jalapeno peppers, julienned
• 6 1/2 cups water

DIRECTIONS:
1. In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes,
jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.