Vegetable Chicken Soup


4 cups canned vegetable broth
1-28-ounce can diced tomatoes with juices
3 cups water
1 chopped onions
4 large carrots, chopped
1 cup frozen corn kernels
1 large red bell pepper, chopped
1 cup frozen or canned baby lima beans
2 celery stalks, chopped
1/4 cup lentils
1/4 cup pearl barley
1/4 cup green split peas
2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano


Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, Reduce heat to medium low. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about a hour. Mix in chicken. Season soup to taste with salt and pepper.