Chicken Vegetable Bean Soup

READY IN: 3hrs
SERVES: 12
YIELD: 12 pints
UNITS: US

INGREDIENTS

Nutrition
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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 and and carefully remove bones and cartilage.
  • Cut chicken into bite-size pieces and return to pot.
  • 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.
  • Enjoy.
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