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Basque Vegetable Soup Recipe

Basque Vegetable Soup Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 2-1/4 hours + cooling YIELD:12 servings

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).

Nutritional Facts

1 serving (1 cup) equals 288 calories, 14 g fat (4 g saturated fat), 47 mg cholesterol, 914 mg sodium, 23 g carbohydrate, 4 g fiber, 18 g protein.

Reviews for Basque Vegetable Soup

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MY REVIEW
Reviewed Jul. 27, 2013

"Kind of cool today. Making the soup to take to my sons house tomorrow. My house smells divine. Did not change a thing. Oh and soup tastes awesome. This is a keeper."

MY REVIEW
Reviewed Jan. 3, 2013

"This soup sounds very good but I have a question. Are the beans already cooked? It doesn't seem like they would cook in 30 min."

MY REVIEW
Reviewed Nov. 26, 2012

"I adore this soup! I change it up by using pre-made broth and chicken (roasted or slow cooked) and will add turnips when in season at my local store. It is such a hardy and delicious soup. I may be the only one that adores the soup as much in my house but I will make it over and over again."

MY REVIEW
Reviewed Sep. 21, 2011

"I give this 5 stars although I did change it up a bit. I used about 5 cups of beef stock and 4 cups of water, left out the leeks and chicken, and used the Bar S polish sausages. It made it a lot faster, and it tasted really good. Even my kids loved it."

MY REVIEW
Reviewed Nov. 3, 2009

"Nice twist on sausage and beans! Full of vegetable goodness as well!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.