Sarah'S Sacred Heart Soup - cooking recipe

Ingredients

2 (14 ounce) cans cut miniature ears of corn
2 (28 ounce) cans stewed tomatoes
2 large white onions, chopped
16 ounces beef broth
chicken noodle soup mix, pkg lipton
4 sticks celery, chopped
32 ounces of frozen green string beans
20 -25 chopped baby carrots
1 large green pepper, chopped
4 large boneless skinless chicken breasts, cubed and cooked separately

Preparation

While cooking the cubed chicken throw everything together in a large pot and cover with water.
add cooked chicken, set heat to high steering occasionally until boiling.
once boiling lower heat and let simmer till veggies are tender.
add spices to taste when serving like curry, salt, pepper, etc.