Protein Packed Potatoe Soup

14 Potatoes
1 -14 oz. can of Vegetarian vegtable broth 100% fat free
3 - 14oz. cans of chicken broth 99% fat free
1 - 10oz. can of chicken dark & White meat 96% fat free
4 large celery stalks
2 large carrots
1- 15.5 oz can of Goya black beans
1 - 15.25 can of whole kernal corn
1 - 15 oz. can of sweet peas
4 pieces of bacon cooked and copped into small chunks
2 Tbsp. Garlic Powder
2 Tbsp. Onion Powder or 1 large Onion
1 Tbsp. ground oregano
1 tsp. rosemary
2 bay leaves remove before serving
1 tsp. ground thyme
1 tsp. dill weed
1 tsp. ground ginger
3 Tbsp. flour
2 cups 2% Milk

Peel and dice potatoes. Put in stock pot with vegtable and chicken broth. Drain chicken add to potatoes. Chop celery, carrots and onion is using fresh onion, all to pot. Turn on medium high. Cook bacon and lay on paper towel. After cool enough to handle chop into small pieces and put in pot. Add all your spices and stir. In a bowl put 2 cups of milk and flour whisk until well blended. Slowly add to stock pot. Bring to a boil and simmer for 30 minutes or until potatoes are tender and vegtables done. Makes aprox. 16 - 1 Cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user WIND_DANCER.