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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 12 servings (3 quarts).
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