This is quite different from the August chicken soup; it has a much more thick tomato-y base, and so, is a minestrone. If you are a noodle nut add them; I am not eating wheat these days with the exception of burritos.
You need a stock pot big enough that liquid will cover the hen and then some. Bigger than a Dutch over and smaller than a lobster pot.
1 whole hen, innards removed: Season entire bird with cumin, pepper, and a bit of garlic salt. Put into stock pot.
Add 1 large sweet onion, if possible, or a yellow onion, cut into 16th’s or large chunks. Add 1 teaspoon of chopped garlic and a teaspoon of marjoram or oregano, or if you have it, 1/4 cup of fresh leaves or either. I prefer marjoram.
Add 1 large can of Crushed Fire Roasted Tomatoes.
Add a box of chicken stock; cover with water.
Bring to a boil then lower to medium heat and allow to simmer for several hours. The bird is not only tender, but the bone are leaching good minerals and flavor into the stock.
Remove the whole bird carefully (it may want to fall apart at an inopportune time and cover you with hot stock.) Let cool to the touch and debone the bird. I use every bit of chicken, even stripping the neck. Put it all back into the stock pot on simmer.
Open a large can of black beans into a colander, rinse and drain. Add to pot.
Add handful of sweet summer carrots cut into large bites. Add a bunch of green onions cut into 1-inch lengths. Let simmer for 15 minutes while you are chopping the summer squash.
Chop two medium summer squash into large bite sizes. I use heirloom for better flavor — in this recipe I used those great squash that are half yellow and half green (what possessed nature to evolve into that color combo?), and an heirloom Italian that has the ridges. I think any good solid squash will do, but you need about two fistfuls. Turn the heat off the stew, put the squash in, and let it sit, for 15 minutes. They won’t be overcooked, and the stew will look and taste fresh.
We freeze some for our lunches in the studio. Serve with crisp bread or over rice.
cumin, pepper, garlic salt (optional: hot pepper)
Add 1 large sweet yellow onion
2 teaspoons of chopped garlic
Pacific Free Range Chicken Stock
1 large can Crushed Fire-Roasted Tomato
bunch green onions
3-5 sweet carrots
two medium summer squash