Monday, September 21, 2009

Autumn Soup



I made this soup over the weekend using what was in our fridge. Turns out... it tastes wonderful. Hearty and very satisfying. Max had seconds.

6 pieces bacon, cut into 1" pieces
4 chicken drumsticks, about 1lb, skin removed
1 garlic clove
5 or 6 carrots, cut into 1/2" rounds
1 potato, diced into 1/2" pieces
32 ounces black beans, cooked, with liquid
15.5 ounces chickpeas, cooked, with liquid
4 cups chicken broth
2 bay leaves
salt and pepper to taste

In a large pot, fry up bacon. Remove bacon from pot and set aside. Brown chicken. Remove chicken and set aside. Sauté the carrots, potatoes and garlic. Add bacon, chicken, beans, chickpeas, broth and bay leaves. Bring to a boil uncovered, cover, and then simmer for 25 minutes. Separate the chicken meat from the bones and remove bones. Remove bay leaves and discard before serving.
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