Chicken Vegetable Bean Soup

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 tablespoons olive oil
• 16 ounces sliced mushrooms
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 4 quarts water
• 5 skinless chicken thighs
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 2 teaspoons thyme
• 2 teaspoons salt
• 2 bay leaves
• 4 cups kale, rinsed and chopped
• 2 cups carrots, peeled and diced
• 1 cup red pepper, chopped
• 1/2 cup dried lentils
• 1/2 cup dried barley
• 1/2 cup quinoa
• 1/2 cup dried black beans

Recipe

• 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.