Although we had a few days of temperatures in the 70s, the cooler weather has returned and along with it a pot of soup. I took two chicken backs out of the freezer the other day and didn’t use them. What to do? They looked perfect for using as a soup base to which I could combine some of our preserved vegetables. Even though this soup has very little meat in it (a chicken back is mostly bone) Jim still gave it a 10. That’s saying a lot!
2 chicken backs plus miscellaneous chicken bones
1 strip dried seaweed
1 can black beans, drained and rinsed
1 ½ c tomato juice
¾ c carrots
¾ c okra
1 onion, chopped
1 tbsp cumin
1 tsp pepper
1 tsp garlic powder
½ tsp oregano
½ tsp hot pepper
1 c barley (use less if you want more broth)
Put chicken in soup pot. Cover with water. Add seaweed and heat until boiling. Lower heat and simmer for an hour and a half.
Remove chicken from broth to cool. Add remaining ingredients and stir. When the chicken is cooled, remove the meat from the bone and add to the gumbo. Simmer for 30 minutes – 1 hour and taste for seasonings. This makes a thick soup so if you prefer more broth, adjust the ingredients.