BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

Number Of Ingredients 15

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