Chicken and Vegetable Stew

This is the best soup...I think it's the marjoram that really makes it. I usually double the recipe and freeze some. Everytime I make it we absolutely love it. Enjoy!

CHICKEN AND VEGETABLE STEW

1 (32oz) container organic vegetable broth
1 (32oz) container organic chicken broth
2 or 3 chicken breasts (skinned, bone-in)
1 med. onion, chopped (optional)
4 celery ribs, chopped
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, and celery, and return to a boil. Then, reduce heat, and simmer 40-45 minutes till chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Put chicken back in pot.

Add the following ingredients:
1 can black beans, rinsed and drained
1 (16-oz) pkg. frozen baby lima beans
1 small pkg. frozen English peas
1 (14 1/2 oz) can crushed tomatoes
1/3 cup organic ketchup
1 TBSP sugar
3 TBSP red wine vinegar
1 tsp Worcestershire sauce
1 tsp. hot sauce
2 tsp. dried marjoram
Bring to a boil; reduce heat, and simmer, stirring occasionally, about 40 minutes.