Basque Vegetable Soup


Serves: 10
Total Calories: 518

Ingredients

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

Directions:

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

Nutritional Facts:

Serves: 10
Total Calories: 518
Calories from Fat: 77

This Basque Vegetable Soup recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


More Recipes from the Taste of Home Family Favorites Cookbook:
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Basque Vegetable Soup
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Confetti Chowder
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Country Fish Chowder
Creamed Cabbage Soup
Creamy Vegetable Soup
Creole Jambalaya
French Onion Soup
Fresh Fruit Soup
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Hungarian Goulash Soup
Italian Vegetable Soup
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New England Clam Chowder
Old-Fashioned Tomato Soup
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Potato Soup With Spinach Dumplings
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Sausage Lentil Soup
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