Spicy African Soup Recipe from House of Blues
1 1/2 ounce olive oil
3 cloves garlic, minced
1 1/4 pounds onions, chopped into 1/4-inch dice
3 stalks celery
2 pounds chicken breast, diced
20 ounces stewed tomatoes, diced
1 1/2 tablespoons chicken base
7 teaspoons bulgur wheat
2 teaspoons minced parsley
1 teaspoon finely ground black pepper
2 teaspoons kosher salt
1/4 teaspoon ground cloves
1 cinnamon stick
3 bay leaves
1/4 teaspoon cayenne pepper
Yield: 20 servings
Heat oil in 2-gallon stockpot on high heat. Add garlic, onions, celery and chicken. Cook until chicken is done and vegetables are tender.
Add tomatoes, water and chicken base. Bring to a boil. Add everything else except the parsley, salt and pepper.
Lower the temperature and simmer for 20 minutes until bulgur wheat thickens. Add salt, pepper and chopped parsley. Remove from heat and serve.