Basque Vegetable Soup

Serves 8-10

3/4 lb Polish sausage-sliced

1 broiler-fryer chicken (2-3 lbs.)

8 c water

2 leeks, sliced

2 carrots, sliced

1 lg turnip, peeled and cubed

1 lg onion, chopped

1 lg potato, peeled and cubed

1 clove garlic-minced

1 1/2 t salt

1/2 t pepper

1 T snipped fresh parsley

1 t dried thyme

1 c shredded cabbage

2 c cooked navy or great northern beans


In a skillet, cook the sausage until done. Drain and 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 parsley,

thyme and all vegetables except cabbage, beans and

cooked sausage. 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 cooked sausage. Simmer,

uncovered, for about 30 minutes or until vegetables are

tender. 

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