- 32 oz Chicken Broth
- 1 1/4 cups Lemon Juice
- 1 box V8 Southwestern Corn soup
- 1 can Pinto Beans
- 30 oz Chicken (1.5-2 pounds)
- 10 oz of frozen peas
- 5-6 carrots
- 2 large zucchini
- 2 large squash
- 10 oz of artichokes
Don’t follow the picture. Go to a nicer grocery store and buy NO sodium broth or stock. I know Target carries it. Some other stores do as well. Like we’ve discussed, I’m hypotensive, so salt is my friend.
First, pour corn soup, broth, and lemon juice into the pot with beans and diced chicken at high heat. If you chicken is too frozen, let it cook for a little bit and dice at your convenience pre-blending.
We always want to add the veggies that take the longest to soften or cook in first. Put about 10 ounces of frozen peas (2/3 of the bag) and chopped carrots first. Then add your zucchini and squash. You don’t need a lot of artichoke hearts because they have very strong flavor. I used about 2/3 of the large can. You can also buy the half can and use the whole thing. After all the veggies are added, reduce the heat to medium, cover, and let it cook for about 5-10 minutes. Stir regularly.
When blending, keep the ratio of 1 scoop of substance to one (or one and a half) scoop of broth. Start the blender on medium for a few seconds and then increase to a high setting. This decreases the splatted effect and yields a smoother consistency. If you are left with too much broth or too much substance at the end, blend the last of your soup then pour all your jars back into the pot, stir, and re-jar. This will help keep a uniform taste and consistency across all your jars.
A note on the artichokes- drain them first. Most of their sodium content comes from preserving them. If you drain the water, you’ll reduce the amount of sodium in the dish a little. I know many of you must be conscious of that. You can always drain or use dehydrated beans as well.
This is a very basic soup. No bells or whistles needed for authentic taste. Use the V8 corn soup over a can of creamed corn if possible. Not only is already pureed, which is extremely important if working with corn, but it has less total sodium than if you were to use a can of creamed corn. It has other veggies like carrots, onions, etc snuck into it. It even makes the consistency of the soup more like the split pea you had growing up. I like to do things in any way that sneaks in extra veggies and stays true to the original dish.
This soup is faux thick. I used hearty ingredients, but left out a thickening rice or potato base. If it’s still too thick for you, dilute upon reheating.