MEXICAN CHICKEN SOUP

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup)
2 cups cooked, drained pinto beans

Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes.

Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Yield: about 2 quarts. Approx. calorie serving: 1 cup equals 190 calories.

Serve with tortilla. 1 tortilla equals 60 calories.

Soups

A Turkish meal usually starts with a thin soup (çorba). Soups are usually named after their main ingredient, the most common types being lentil, yoghurt, or wheat (often mashed) called mercimek çorbası and tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, like (shkembe) İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are;

* Tarhana
* Yayla
* Buğday aşı/Yoghurt soup/Ayran soup (which can be served hot or cold)
* Domates (Tomato soup)
* Mercimek (Lentil soup)
* Ezogelin
* Düğün (Wedding soup)
* İşkembe
* Paça
* Şehriye
* Fish
* Bademli Tavuk (Chicken soup with almond)
* Mahluta
* Yüksük
* Tutmaç (Lentil dish with noodles)
* Cabbage Soup (With lamb)

Barley Soup
Ash-e Joe
(Recipe Prepared by: Shokooh)

Ingredients

- 125 g (1/4 lb) pearl barley
- 750 g (1.5 lb) fresh herhs, equal portions of parsley,
spinach, chive, dill and coriander
- 125 g (1/4 lb) garbanzo beans
- 125 g (1/4 lb) read kidney beans
- 125 g (1/4 lb) lentils
- 1/4 cup white rice
- 3 to 4 medium onions
- 2 cups kashk It is available in middle eastern grocery stores.
It can be substituted by sour cream.
- 1 tbs dried mint
- 1 tsp tumeric
- salt and pepper

Recipe

1.Soak all beans together for several hours, preferably overnight.

2.Soak rice and barley together for several hours, preferably overnight.
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1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces

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