Saturday, April 4, 2015

The Soup

I have to preface this post by saying I have no photos of this soup. Which is good because it means I will have to make it again and bad because, of course, we eat with our eyes first and you might not believe that this is seriously one of the best soups I have ever made.


4, 15oz cans chicken stock
5 cloves garlic, chopped
2 red onions, diced
4 carrots, diced
2-3 potatoes, diced
1/2 can tomato paste
2 chicken thighs, diced (although, to be honest, you could leave this out and only use the sausage)
2-4 links spicy sausage of some kind (I used an all-organic turkey sausage from Whole Foods), largely diced
1/2 cup barley
1 tsp dried oregano
1/2 tsp red chili flakes
1 Tbs turmeric
1/2 tsp dried sage
salt, pepper, garlic powder

Start by frying the sausage in a bit of olive oil until it's nice and brown, then add the chicken. Toss in the onions, garlic, and carrots and cook until the onions have wilted a little. Add the diced potatoes and fry those until they get a little color on them. Pour in 2 cans of chicken stock and the tomato paste. Next add the spices. Cook this over medium-high heat until the chicken stock starts to evaporate (about 20 minutes), then add the other two cans of stock. You might want to add more tomato paste to thicken the soup, but if you keep cooking it, it should reduce down. Taste to make sure the stock is flavorful enough - you might want to add more oregano, sage, or turmeric. Add the barley and cook for another 20-30 minutes - the potatoes should be cooked through at this point.

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