Chicken Soup

2 T olive oil
1 large onion, peeled and sliced (1/8")
2 med turnips, diced
2 med carrots, diced
2 stalks celery, diced
1 large potato, cubed (1/4")
2 c chicken stock
1 c water
1 15 oz can diced tomatoes
1 small can corn
1 15 oz can black bean, drained and rinsed
3 - 4 cloves garlic, minced
3 T fish sauce
3 whole cloves
1/2 t pepper corns
6 whole allspice
2 bay leaves
2 pequin peppers or 1/4 t cayenne pepper
2 c chopped cooked chicken

Heat the olive oil over medium high heat in a large soup pot (with a cover). Spread the onions over oil, and let sit undisturbed (uncovered) for two or three minutes. Stir the onions, and continue frying for another four to six minutes, stirring the ovens thoroughly every couple of minutes.

When the onions have browned, add the turnips, carrots, celery, and potato. If the mixture is dry, add 1/4 - 1/2 c water or chicken stock. Cover the soup pot, and continue cooking for five minutes or so. Add the chicken stock, water, tomatoes, corn, black beans, and garlic. Add 2 T fish sauce. Adjust to taste, adding up to an additional tablespoon of fish sauce.

In a spice mill grind together the cloves, pepper corns, allspice, bay leaves, and pequins. Add to the soup with the cooked chicken. Cover and simmer the soup for a half hour.