This recipe will yield enough soup for six to eight people. If you feel that’s too much, you can always use half as much, or even less, of every ingredient. This soup is a complete meal.
Course Soup
Cuisine International
Prep Time 20 minutesminutes
Cook Time 2 hourshours15 minutesminutes
Soaking and cooling time 12 hourshours30 minutesminutes
Rinse the beans several times then soak in water overnight.
Cook the beans in simmering water for about an hour and a half to two hours, or until tender.
In another pot, drop in the chicken, cover with water, add the whole garlic, onion, tomatoes, bay leaf, peppercorns, rosemary, oregano and salt.
Bring to the boil, remove the scum as it rises, lower the heat, cover and simmer for an hour to an hour and a half.
Remove the chicken, garlic, onion and tomatoes from the broth. Cool.
Discard the bay leaves.
Debone the chicken; discard the bones. Do not flake the meat; rather, tear them into fairly large pieces.
Peel and mash the garlic, onion and tomatoes.
Return everything to the broth in the pot, add the cooked beans with the cooking liquid, add more salt if necessary, bring to the boil and simmer for ten to 15 minutes, tasting occasionally and adding more salt, as needed.