BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

Number Of Ingredients 15

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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

This soup was easy to make and very tasty. I would recommend it to anyone looking for a hearty and flavorful soup.

I've made this soup several times and it always turns out great. It's a simple recipe but the flavors are amazing.

This is a great soup for a cold winter day. It's warm and comforting and the vegetables are cooked to perfection.

I made this soup last night and it was a hit with my family. Everyone loved the rich flavor and the hearty vegetables.

This soup was delicious! I used fresh vegetables from my garden and it was so flavorful. I will definitely be making this again.

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