chicken-vegetable soup

2   cups cooked chicken, diced
1½   quarts chicken broth
2   peeled potatoes, diced
1   small unpeeled zucchini, diced
¼   green pepper, diced
¼   onion, diced
2   Roma tomatoes, sliced
12   green beans
2   small carrots, diced
8   ounces frozen peas
Salt and pepper to taste

Place all ingredients in large saucepan. Cook on medium heat 30 to 45 minutes, stirring occasionally.

Submitted by Sandra Williams, Cortland