Chicken and Bean Soup

I know, I know... It's been a while yet again. Call me busy-exhausted. LOL. Not to mention poor.

On the up-shot, being poor meant that I got to try some new ideas with stuff I hadn't done in a while. Last night was one of them, and I liked it so much I figured I'd pop it up here so others can try it, too.

Serves: 12-14 people

6 cloves garlic, minced
2 c mixed beans/lentils/split peas
8 c boiling water
1 c dried vegetables
2 Tbsp freeze-dried red onions


2 quarts water
2 c chicken stock
2 chicken leg quarters
2 Tbsp dried rosemary, crushed *OR* 3 Tbsp fresh rosemary, minced
1 Tbsp dried sage *OR* 2 Tbsp fresh sage, minced
2 Tbsp Kosher salt
1 Tbsp Crushed Red Chile Flakes (optional)
1 Tbsp ground black pepper

12 oz dried pasta *OR* 8 oz uncooked barley

1 c sour cream
2 c diced tomatoes, drained

Take the first grouping of ingredients and let sit for between 5-12 hours to plump everything up.
In a large stockpot, bring the 2 quarts of water and the stock together with the leg quarters.
Bring to a boil, and add seasonings.
Reduce heat to medium and let cook about 30 minutes.
Add the bean mixture, water included, into the pot.
Cook about 2 hours.
Remove the chicken and shred it. If there is skin still on it, remove it, too.
Add the pasta or barley, and let cook on medium high until almost done.
Temper in the sour cream.
Mix in the diced tomatoes.
Let finish cooking until pasta or barley and beans are completely done.

Serve with your favorite artisan bread and enjoy!