Ingredients
The following ingredients have 5 Servings
- 1 medium yellow onion
- 1 clove garlic
- 1 whole stalk of celery
- 2 organic whole chicken legs
- 4 carrots
- 4 cups water
- 2 tablespoons olive oil
- 1 1/2 cups whole oat groats
- 6 roma tomatoes
- 1 cup green (string) beans
- 2 cups water
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 2 cinnamon sticks
- 1 teaspoon white pepper
- 3/4 cup arbequina olives (stone-in)
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground cumin
- 2 teaspoons salt (or to taste)
Instruction
- Place 2 tablespoons of olive oil into a deep cooking pot.
- Coarsely chop the onion, garlic, and celery. Add them to the pot and sauté over a medium flame until the vegetables have softened. Stir frequently.
- Cut the chicken legs in half at the knee joint and add to the pot. Sauté until lightly browned, stirring frequently.
- Coarsely chop the carrots and add to the pot. Add the 4 cups of water and let simmer over a medium flame. When it comes to a boil, turn down the flame and allow to simmer until the chicken has cooked through and the meat is falling off the bone, about 1 hour.
- Remove the bones and cut any remaining meat from them. Add the meat back to the broth and discard the bones.
- Chop the tomatoes into eighths. Snip off the ends of the beans and cut them into 1-inch pieces. Add both to the soup.
- Rinse the groats in cold water 3 times, or until the water drains away clear. Drain and then add them to the soup base along with 2 more cups of water.
- Add the spices and the olives.
- Cook, covered and over a low flame, for an hour before adding the salt.
- Add salt to suit your taste. Feel free to modify the vegetables and spices as well. I happen to like more cumin, and sometimes I add mushrooms at the very end. This is sort of an anything goes recipe. ;)
- Enjoy.
