Soup From The Pantry - cooking recipe

Ingredients

15 oz. can chicken broth
15 oz. can vegetable broth
15 oz. can water
12 oz. can tomato juice or diced tomatoes
small can (8 oz.) peas or green beans
1 medium onion, chopped
2 medium potatoes, diced
2 carrots, sliced thin
1 can white chicken, chopped
salt and pepper
Tabasco sauce to taste

Preparation

In a 5-quart Dutch oven, mix all ingredients and simmer until vegetables are tender.
Serve with cornbread or crackers.