EVERYTHING IN THE KITCHEN ENJOY DAN:

EVERYTHING THAT’S AVAILABLE IN THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

3 pounds cooked chicken breast, cut into bit pieces
22 cups chicken stock
1/2-cup butter
2 heads cabbage, chopped
4 onions, chopped
10 potatoes, cubed
4 cups cooked white beans, soaked overnight and the next day cook for 2 hours, or until soft
4 cups barley, toasted in a dry frying pan
2 pounds whole wheat spaghetti
1/4-cup soy sauce
1/4-cup chili powder
1/4-cup curry powder
2 tablespoons cumin
6 garlic cloves, minced
1-tablespoon EACH sage and thyme
Salt and pepper to taste
1 quart jar pace

DIRECTIONS:

1. In a stock pot, add stock and bring to a boil.
2. Add potatoes, cabbage and barley.
3. Reduce heat and simmer for about 20-30 minutes.
4. In a skillet over medium-heat melt the butter.
5. Add the onions, and garlic and cook until tender.
6. Bring the potato mixture to a boil and add the cooked beans, pasta, soy sauce, chili powder, cumin, curry powder sage and thyme.
7. Simmer for 1 hour.

ENJOY DAN: BON-APPETITE!!