Reply #9: I made a new one this afternoon...

[yellerpup]

Don't know what to call it. It was inspired by a huge bunch of Swiss chard that I found at the Farmer's Market this morning.

2 - Chicken Thighs, browned in 1T. canola oil
Add:
2 - Stalks sliced celery with Leaves
3/4 - Chopped Onion
2 - Cloves of Garlic
1 - Peeled carrot, sliced

Saute for a couple of minutes, then cover with 2 Qts. water
Add 1-3 T. chicken bullion (depending on how salty you like it)

Reduce liquid by half. Turn off fire, let chicken cool off in pot.
Skin, debone & defat chicken, pull into small pieces and return to pot.

Add:
1 Can Black Beans
1 Can Red Beans
1 Can Garbanzo (chickpeas) beans
1/4 C. Sriracha sauce (or to taste--I like it on the spicy side)
Alternately, you could add red pepper flakes if you don't have Sriracha around.
Return to simmer.

Wash and trim one humongous bunch of Swiss chard (kale is good also)
I guesstimate this equals 8-10 C. of greens
Add to simmering broth
1/2 C. Beer (optional)
Return to simmer again.

Adjust seasonings to taste.
Serve with corn bread.

Lots of nutrition here and it freezes well. Makes enough to feed 10-12.