Florida Fall Harvest Soup

Florida Fall Harvest Soup
Florida Coastal Cooking

Inspired by Vivian Bayona, KYV



2 Tbsp olive oil

2 organic, free range chicken breasts

1 onion, diced

4 cloves garlic, minced

1 small butternut squash, peeled and chopped (or 2 cups pre-prepared)

1 bunch radishes, chopped

1 handful baby carrots, chopped

2 cups yum yum peppers, chopped (or 1 red bell pepper)

Handful fresh herbs-parsley, culantro and chives

1/4 tsp Tony Chachere's Cajun Seasoning (or salt)

1/8 tsp fresh ground pepper

1 cup shelled pigeon peas

1/3 cup lentils

1/3 cup barley

6 cups organic beef broth

1 bunch curly kale, de-stemmed and chopped



1. Heat 1 Tbsp olive oil in a Dutch oven over medium high heat; add chicken breasts and sear each side about 5 to 7 minutes.  Remove from pot and set aside.

2. Heat another 1 Tbsp olive oil in same pot and add onions, sauté about 3 to 5 minutes or until translucent; add garlic through fresh ground pepper, cook an additional 5 minutes.

3. Add remaining ingredients except kale, bring to a boil; reduce heat, set cover askew to let steam out, and cook on low 30 minutes.  Chop chicken into bite size pieces; add kale and cubed chicken to pot and cook an additional 5 minutes.