September 10, 2015.

Recipe # 253.

                                                         Chicken and Vegetable Soup

1 Pound Chicken Tenderloins; cut into small cubes.

1 Pound Frozen Cut Carrots.

1/2 Pound Frozen Cut Green Beans.

1/2 Pound Frozen Corn.

1 Can Reduced Sodium Diced Tomatoes.

1 Large Can or Bottle Reduced Sodium Tomato Juice.

2-3 Low Sodium Chicken Bouillon Cubes.

Water to finish filling the Crock-Pot at least 3/4 full.

Seasoned Salt Substitute to taste.

Pepper to taste.

Put all of the ingredients into the Crock-Pot.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours.