Italian Chicken Vegetable Soup - cooking recipe

Ingredients

1 lb cooked chicken, diced
46 ounces tomato juice
2 (15 ounce) cans diced tomatoes (fire roasted)
6 ounces tomato paste
1 cup diced and sauteed' onion
15 ounces cannellini beans, drained
15 ounces black beans, drained
15 ounces black-eyed peas, drained
15 ounces whole kernel corn, drained
15 ounces chickpeas, drained
2 (15 ounce) cans mixed vegetables, drained
1 tablespoon sugar
1/2 teaspoon salt & pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
1 tablespoon hot sauce (optional) or 1 tablespoon Tabasco sauce (optional)

Preparation

In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
Next add drained vegetables and chicken and continue to simmer for 20 minutes.
Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.