Best Basque Vegetable Soup Recipes

BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
12 ounces smoked Polish sausage, sliced
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

Steps:

In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

Number Of Ingredients 15

Ingredients

3/4 pound polish sausage, sliced
1 broiler-fryer chicken (about 3 pounds)
8 cups water
2 leeks, sliced
2 carrots, sliced
1 , large turnips, , peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 clove garlic, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
1 cup shredded cabbage
2 cups cooked navy or great northern beans

Steps:

In a skillet, cook the sausage until no longer pink. Drain on paper towels set aside. In a large Dutch oven, cook chicken in water until tender. Remove chicken let cool. Strain broth and skim off fat. Return broth to Dutch oven. Add leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat cover and simmer for 30 minutes. Meanwhile, remove chicken from bones and cut into bite-size pieces add to the Dutch oven. Add cabbage, beans and sausage. Simmer, uncovered, for about 30 minutes or until vegetables are tender.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

Make and share this Basque Vegetable Soup recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 quarts chicken broth
1/2 cup dry red wine
1 1/2 lbs chicken breasts, boneless and skinless (cubed)
2 (15 ounce) cans chickpeas, rinsed and drained
4 cups coarsely shredded cabbage
1 cup chopped onion
1 cup chopped leek
1 cup cubed potato
1/2 cup cubed turnip
1/2 cup chopped carrot
1/2 cup red and green bell pepper
5 garlic cloves, chopped
2 teaspoons dried thyme
salt and pepper
1 1/2 cups garlic-flavored croutons

Steps:

Combine all ingredients except salt, pepper and croutons in slow cooker; cover and cook on low for 6-8 hours.
Season to taste with salt and pepper. Serve topped with croutons.

Nutrition Facts : Calories 418.3, Fat 12.4, SaturatedFat 3.3, Cholesterol 55, Sodium 1409.3, Carbohydrate 41.7, Fiber 7.6, Sugar 4.8, Protein 31.6