Chicken Vegetable Bean Soup
photo by Oliver1010
- Ready In:
- 3hrs
- Ingredients:
- 18
- Yields:
-
12 pints
- Serves:
- 12
ingredients
- 29.58 ml olive oil
- 453.59 g sliced mushrooms
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 3784.0 ml water
- 5 skinless chicken thighs
- 2.46 ml cayenne pepper
- 2.46 ml black pepper
- 9.85 ml thyme
- 9.85 ml salt
- 2 bay leaves
- 946.36 ml kale, rinsed and chopped
- 473.18 ml carrots, peeled and diced
- 236.59 ml red pepper, chopped
- 118.29 ml dried lentils
- 118.29 ml dried barley
- 118.29 ml quinoa
- 118.29 ml dried black beans
directions
- Heat olive oil in 8 qt pot over medium heat.
- Cook mushrooms until softened, about 5 minutes.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook about 1 minute.
- Add water and turn heat to high.
- Remove skin from chicken thighs and add chicken to pot.
- Add cayenne pepper, black pepper, thyme, salt and bay leaves.
- Bring to boil.
- Reduce heat to low and simmer, covered, for 45 minutes.
- Remove chicken thighs to cool.
- Add carrots, kale, red peppers, lentils, barley, quinoa and black beans.
- Return to boil.
- Reduce heat to low and simmer, covered, for 1 hour.
- Remove bay leaves.
- Carefully remove bones and cartilage from chicken.
- Cut chicken into bite-size pieces and return to pot.
- Enjoy.
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RECIPE SUBMITTED BY
Oliver1010
Huntington Station, New York
I love cooking soups and stews, especially in the slow cooker.