EASY CHICKEN, BEAN AND BARLEY SOUP ENJOY DAN:

            TUSCAN CHICKEN BEAN AND BARLEY SOUP by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

8 cups cooked chicken

24 cups chicken broth

5 cups toasted barley (toasted in a dry fry pan)

6 cups black beans, (soaked overnight and drained)

4 onions, chopped

3 tablespoons olive oil

2 fennel bulbs, diced

7 cups corn

1 (6-pound) diced tomatoes

1 (10 Oz) can green chilies

1 tablespoon dried sage

1 tablespoon dried thyme

1/4-cup chili powder

3 tablespoons paprika

1 tablespoon cayenne pepper

2 tablespoons ground cumin

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:

 

1.    In a stock pot add soaked beans and cook for 2 hours or until soft.

2.    In a skillet, sauté onion and garlic in oil until tender about 5 minutes.

3.    Add to stock to the tender beans and bring to a boil.

4.     Add all other ingredients, except chicken.

5.    Reduce heat and cover and simmer 1 hour.

6.    Stir in chicken; and cook 20 minutes or until chicken is heated through and barley is tender.

      ENJOY DAN:                             BON-APPETITE!!