Basque Vegetable Soup
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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.
SERVINGS: 10-12
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 25 min. Cook: 2-1/4 hours + cooling
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
- 3/4 pound fresh Polish sausage links
- 2 cups navy beans, rinsed and drained
- 1 cup shredded cabbage
- 1 can (15 ounces) tomato sauce
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).