Recipe: Red Hot Chicken Soup (using tomatoes, beets and carrots, hot pepper)

RED HOT CHICKEN SOUP

"This version of chicken soup is chockful of vitamin C. The beets create a lovely color, while adding an additional element to regular chicken soup. In fact, you may use this recipe as a base for chicken soup, substituting more carrots or potatoes, or substituting celery for the beets. Turnips are also yummy."

4 tablespoons butter or olive oil
8 garlic cloves, chopped
1 (4 pound) stewing chicken
2 onions, quartered
2 large tomatoes, chopped
5 quarts water
Juice of 4 large lemons
2 cups red or white wine
4 (3-inch) beets, cut into 1 1/2-inch cubes
3 carrots, chopped into 1 1/2-inch chunks
2 tablespoons fresh rosemary
1 teaspoon chopped fresh sage
2 tablespoons coarse-ground black pepper
1 teaspoon coarse salt
1/2 cup chopped fresh flat-leaf parsley
1 dried Jamaican hot pepper (or 1 tablespoon hot sauce)

In an 8-quart pot, melt the butter or heat the oil and saute the garlic until fragrant, about 3 minutes.

Add the chicken, onions, tomatoes, water, lemon juice and wine. Bring to a boil, then turn the heat down and simmer, covered, for 30 minutes.

Add the beets, carrots, rosemary, sage, pepper and salt. Simmer the soup, covered, for an additional 2 hours.

When the meat is beginning to fall off the bone, remove the carcass to a board. Skim any weird-looking elements (such as the neck) out of the broth. Remove the meat from the bones and return it to the pot. At this point you may hold the soup, refrigerate it or freeze it.

WHEN READY TO EAT:
Add the hot pepper or sauce and bring the soup to a high simmer for 15 minutes; add the chopped parsley, and serve.

Makes 8 servings.
Source: Kitchen Suppers, Good Food To Share with Good Friends by Alison Becker Hurt