2 cups dried soup mix – beans, peas, lentils, barley – soaked overnight and pre-boiled for about one hour
4 boneless, skinless chicken thighs either roasted or pan fried
2 litres stock – chicken, turkey or vegetable
1 750 ml bottle strained tomato
2 sticks celery
1/2 green pepper
3 cloves garlic
1 medium white onion
Salt pepper and spicy paprika to taste
2 tablespoons oil
Chop celery, onion, garlic and peppers in food processor. They should be finely chopped but not completely mushy. Heat oil in Dutch oven and add veggies and cook until see through and fragrant. Add stock, tomato, parboiled soup mix and cooked chicken to the pot. Bring to a boil and then simmer for at least an hour. Spice at this point, keeping in mind you will have a chance to do this multiple times throughout the day. You can always add spice but it’s hard to take it away.
Cook soup on low heat for at least 3 hours, longer if you can. Check spice throughout the day and adjust the flavor to your liking. Add spinach, corn or green beans with a few tablespoons of fresh chopped herbs a few minutes before serving. This will be a stick to your ribs soup, perfect for cold winter dinners and even better reheated throughout the week.