Orgasm Soup

1 bag black eyes peas (dried)

1 48 oz can chicken broth
1 16 oz can chicken broth
1 16 oz can beef broth
Water - 2 48 oz canfuls
1 chicken (2 to 2½ lbs)whole
1 large yellow onion cut into sixths
2 turnips - peeled and cut into one inch cubes
1 parsnip - peeled and cut into ¼" to ½" cubes
5 red potatoes cut into thumbtip sized chunks
5 bay leaves
2 to 3 tablespoons salt
2 tablespoons pepper
1 to 2 teaspoons rosemary
3 pinches cumin

½ Lb Andouille sausage
olive oil
1 white onion - cut into dice-sized pieces
8 cloves garlic
1 bunch fresh spinach - wash and remove stems
1 package fresh mushrooms - cut into fingertip sized chunks
1 quarter cup of half & half

1 half head of green cabbage - slice into ½" strips
1 leek - carefully quarter lengthwise, wash thoroughly, ensuring all sand and dirt have been removed, then cut into 2" pieces.

1 16 oz can corn (kernels)- drained
1 16 oz can peas - drained

Soak black eyed peas in lukewarm water for 30 minutes, scooping out any chaff that floats to the top of the water. Gently scrub peas by agitating them with your hands. Drain and set aside.

Rinse chicken and place in a large soup pot (LARGE! ours is approximately 4 gallons)
Pour chicken broth, beef broth and water into pot, adding as much additional water as necessary to cover chicken under 2 to 3 inches of liquid, add turnips, yellow onion, parsnips, potatoes, bay leaves, salt, pepper, rosemary and cumin. Put on high heat and boil for 1 hour or until chicken meat is loose enough to easily pull from bones.

While chicken and vegetables are boiling, make a small 'boat' out of aluminum foil, peel garlic cloves, place in boat, drizzle with a small amount of olive oil, sprinkle with salt & pepper and broil until tops of garlic are slightly charred. Remove from oven, mince with a sharp knife, place back in aluminum foil boat, and set aside.

In a large frying pan, brown andouille sausage in olive oil, remove from pan, slice in half lengthwise, and cut into thumbtip sized chunks.

Cut white onion into similarly sized chunks as sausage, place both back into pan on medium to high heat, add garlic and simmer until onions caramelize and sausage is evenly browned on all sides.

Add spinach and simmer until spinach wilts.

Add mushrooms, stir so that mushrooms become completely coated with oil in pan, simmer until mushrooms begin to darken, and add half & half. Simmer for 10 to 15 minutes, add black eyed peas and two cups of the stock liquid. Boil for 2 to 3 minutes, stirring constantly. Lower heat, cover, and simmer slowly for 5 to 10 minutes.

Remove chicken from cooking pot, place on a large cutting board, and, using two forks, pull chicken meat from bones, separating into bite sized chunks. Use caution - chicken will be very hot inside!! (bones and skin may be discarded).

Once chicken is removed from pot, add leeks and cabbage to the stock.

Boil stock at a rolling boil for 10 minutes or so, then add Andouille sausage/onion/garlic/spinach/mushroom/peas mixture to stock pot.

Add chicken meat to stock pot, along with corn and peas.

Stir until everything is thoroughly mixed, lower heat and cover. Simmer on low heat for 1 to 1½ hours, stirring once every 20 minutes or so.

Serve with buttered pumpernickel bread and enjoy!!

Serves one regimental sized unit or one small island nation.

Have fun!!