Kit Carson Soup

• 1 (3 lb.) broiler-fryer or 2 turkey drumsticks
• 1 onion, quartered
• 1 stalk celery, cut up
• 1 bay leaf
• 2 tsp. salt
• 6 whole black peppercorns
• 1/2 tsp. Mexican seasoning
• 1/2 tsp. dried oregano
• 2 yellow crookneck squash, sliced
• 1 c. canned chickpeas (garbanzos)
• 1/4 c. chopped cilantro
• 3 Tbsp. salted sunflower or pumpkin seeds
• 1 avocado, peeled and sliced
• 3 lb. broiled or boiled fillet
• 1 c. finely chopped bell pepper, white onions and celery
• 6 c. tomato sauce (to taste)
• 1 gal. water
• 2 Tbsp. finely chopped parsley
• 1/2 c. green onion tops
• 1 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 2 1/2 tsp. red pepper
• 2 1/2 tsp. black pepper
• 2 tsp. garlic salt
• 3 tsp. paprika

1. First make a roux (the cooking of flour and grease in equal portion, cooked in a large pot). Start with enough grease to cover the bottom of pot and add flour allowing the mass to thicken until it darkens to the color of peanut butter. Add ingredients.
2. Allow ingredients to simmer for 25 minutes. Add cooked fish and place lid on pot and simmer for another 30 minutes, being sure to stir carefully from side to side in pot every once and awhile to keep fish from sticking or burning to bottom of pot and replace lid.

turkey drumsticks, onion, celery, bay leaf, salt, black peppercorns, seasoning, oregano, crookneck squash, chickpeas, cilantro, sunflower, avocado, fillet, bell pepper, tomato sauce, water, parsley, green onion, worcestershire sauce, salt, red pepper, black pepper, garlic salt, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637341 (may not work)