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House of Blue's Spicy African Soup
1 1/2 oz. olive oil
3 cloves garlic, minced
1 1/4 lbs. onions, chopped into 1/4-inch dice
3 stalks celery
2 lbs. chicken breast, diced
20 oz. stewed tomatoes, diced
1 1/2 T. chicken base
7 t. bulgur wheat
2 t. minced parsley
1 t. finely ground black pepper
2 t. kosher salt
1/4 t. ground cloves
1 cinnamon stick
3 bay leaves
1/4 t. cayenne pepper
1. Heat oil in 2-gallon stockpot on high heat. Add garlic, onions, celery and chicken. Cook until chicken is done and vegetables are tender.
2. Add tomatoes, water and chicken base. Bring to a boil. Add everything else except the parsley, salt and pepper.
3. Lower the temperature and simmer for 20 minutes until bulgur wheat thickens. Add salt, pepper and chopped parsley. Remove from heat and serve.
Yield: 1.25 gallons or 20 servings
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