Chicken Vegetable Bean Soup

"This is adapted from my Health Vegetable Soup recipe 493112 which I got from Woman's World Magazine as a "mix-and-match" recipe. I found that I was making that recipe the same way every time and this is the result. It makes quite a bit. I usually make it every Sunday during the winter months and the family eats it at various times during the week and I freeze some. Using bone-in chicken thighs is kind of a hassle and you have to be real careful about removing bones and cartilage after they're cooked but I think it's worth it because of the flavor added from the bones. Of course, you could use boneless instead. What I love about this recipe is that you can be chopping stuff while other stuff is cooking so you don't need a lot of room for all of the ingredients during the process. I don't know about you guys, but I don't have a sous chef that prepares all of my ingredients and puts them in little glass bowls like they do on TV cooking shows."
 
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photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
Ready In:
3hrs
Ingredients:
18
Yields:
12 pints
Serves:
12
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ingredients

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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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RECIPE SUBMITTED BY

I love cooking soups and stews, especially in the slow cooker.
 
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