Chicken Vegetable Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
16 ounces sliced mushrooms
2 medium onions, chopped
4 garlic cloves, chopped
4 quarts water
5 skinless chicken thighs
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons thyme
2 teaspoons salt
2 bay leaves
4 cups kale, rinsed and chopped
2 cups carrots, peeled and diced
1 cup red pepper, chopped
1/2 cup dried lentils
1/2 cup dried barley
1/2 cup quinoa
1/2 cup dried black beans

Preparation

Heat olive oil in 8 qt pot over medium heat.
Cook mushrooms until softened, about 5 minutes.
Add onion and cook until softened, about 5 minutes.
Add garlic and cook about 1 minute.
Add water and turn heat to high.
Remove skin from chicken thighs and add chicken to pot.
Add cayenne pepper, black pepper, thyme, salt and bay leaves.
Bring to boil.
Reduce heat to low and simmer, covered, for 45 minutes.
Remove chicken thighs and and carefully remove bones and cartilage.
Cut chicken into bite-size pieces and return to pot.
Add carrots, kale, red peppers, lentils, barley, quinoa and black beans.
Return to boil.
Reduce heat to low and simmer, covered, for 1 hour.
Remove bay leaves.
Enjoy.