All In Chicken Vegetable Soup

4 cups water
3 cups chicken broth
1-14 1/2 oz can vegetable broth
3 stalks celery, chopped
1 onion, chopped
1/4 red bell pepper, chopped
1 small head cabbage, chopped
12 baby carrots, chopped
1 quart tomatoes with liquid (I used home canned)
3 bay leaves
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp cayenne pepper
1 Tbsp basil
1 tsp oregano
salt to taste
pepper to taste
1-19.5 oz can black beans, drained and rinsed
1 whole rotiserrie chicken, skin and bones removed, chopped
10 asparagus spears
2 cups fresh spinach
1-15 oz can corn, drained
1-15 oz can cut green beans, drained
1-15 0z can peas, drained

Combine water, chicken broth, vegetable broth, celery, onion, red bell pepper, cabbage, carrots, bay leaves and all spices. Bring to a boil and simmer about 30 minutes until vegetables are tender.

Add black beans. Simmer another 15 minutes.

Add asparagus and simmer about 5 minutes.

Add spinach until wilted.

Remove from heat and stir in cooked chicken, corn, peas and green beans. Remove bay leaves and serve.

Serving Size: Makes 10 two cup servings