the chicken drumsticks and tomato paste to the
water in a large soup pot. While the chicken
is simmering, add the seasonings. Cover and
simmer for 2 hours.
the chicken drumsticks from the broth and separate
the meat from the bones. Chop the meat and return
the meat to the broth. Drumsticks are used so
that the soup doesn't have to be strained to
remove any lose chicken bones that would exist
if whole chicken legs were used.
the lentils and barley and continuer to simmer
for 20 minutes.
the 20 minutes, add all the chopped vegetables
except the corn and peas. Simmer until the vegetables
are tender and add the corn and peas during
the last 5 minutes.