Directions:
- • 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.
- • In a large skillet, cook sausage over medium heat until no longer pink. Drain on paper towels; set aside.
- • Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the beans, cabbage and cooked sausage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through. Yield: 10-12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.24 Kcal (1291 kJ) | ||
| Calories from fat | 118.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.16g | 20% | |
|---|---|---|---|
| Cholesterol | 316.88mg | 106% | |
| Sodium | 666.85mg | 28% | |
| Potassium | 725.78mg | 15% | |
| Total Carbs | 19.1g | 6% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 28.48g | 57% | |
| Vitamin C | 37mg | 62% | |
| Vitamin A | 3.6mg | 120% | |
| Iron | 8.8mg | 49% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 69.19 Kcal (290 kJ) | ||
| Calories from fat | 26.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 20% | |
|---|---|---|---|
| Cholesterol | 71.13mg | 106% | |
| Sodium | 149.68mg | 28% | |
| Potassium | 162.91mg | 15% | |
| Total Carbs | 4.29g | 6% | |
| Sugars | 0.95g | 17% | |
| Dietary Fiber | 0.55g | 10% | |
| Protein | 6.39g | 57% | |
| Vitamin C | 8.3mg | 62% | |
| Vitamin A | 0.8mg | 120% | |
| Iron | 2mg | 49% | |
| Calcium | 15.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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