“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.”
12 pints

Ingredients Nutrition


  1. Heat olive oil in 8 qt pot over medium heat.
  2. Cook mushrooms until softened, about 5 minutes.
  3. Add onion and cook until softened, about 5 minutes.
  4. Add garlic and cook about 1 minute.
  5. Add water and turn heat to high.
  6. Remove skin from chicken thighs and add chicken to pot.
  7. Add cayenne pepper, black pepper, thyme, salt and bay leaves.
  8. Bring to boil.
  9. Reduce heat to low and simmer, covered, for 45 minutes.
  10. Remove chicken thighs and and carefully remove bones and cartilage.
  11. Cut chicken into bite-size pieces and return to pot.
  12. Add carrots, kale, red peppers, lentils, barley, quinoa and black beans.
  13. Return to boil.
  14. Reduce heat to low and simmer, covered, for 1 hour.
  15. Remove bay leaves.
  16. Enjoy.

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