Sounds good. What type of soup, though? We went through the store with a bit of question and answer to define what he thought would make the ideal soup.
He knew it should have chicken in it. He wanted it to be kinda spicy but not hot... paprika was his spice of choice. We went through the produce section and he picked out items. He wanted lettuce (I pointed him to cabbage) and beans -- interesting choices since we rarely use these in soups at home. So we were going for something like an Italian bean soup.
Chicken thighs (4, cut up)
Onions (1, diced)
Celery (2 ribs, sliced)
Carrots (3, sliced into coins)
Cabbage (1/2 head, sliced into thin ribbons)
Kidney beans (1 can)
Green bell pepper (1/2, diced)
Paprika (hungarian half-sharp)
Italian herb blend (1 or 2 good pinches)
Allspice (just a smidge)
Red wine (1/2 cup)
Chicken stock (varies... 2+ cups)
Butter (1 to 2 tbsp)
Lemon juice (1/2 to 1 tsp)
Stale bread (convert to breadcrumbs, 1/2 to 1 cup)
Start chicken in heavy pot or dutch oven in a little oil. Salt. Add the onion and cook until chicken is nicely colored and onion is soft.
Add paprika, allspice, garlic, a couple grinds of black pepper. Stir briefly.
Deglaze with red wine.
Add carrots and celery and cabbage. Cook down cabbage, stirring frequently.
Add kidney beans and stock to cover.
Lid and let simmer for about a half hour.
Add Italian herbs and simmer for a minute. Then add lemon juice and butter to adjust texture and balance to taste. Add bread crumbs to thicken. Let simmer for another 5 minutes.
Add green pepper. Tim was very specific that this should be added at the end so it remains crunchy.
Add salt/pepper to taste.
Behold, Tim's first recipe! :D Okay, I helped with the technique but the ingredients were his picks. He even helped prepare by doing some of the slicing of the vegetables.
It's a pretty tasty and hearty soup. Give it a try!