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Basque Vegetable Soup

 Basque Vegetable Soup
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.
12 ServingsPrep: 25 min. Cook: 2-1/4 hours + cooling


  • 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


  • 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.
  • Meanwhile, remove chicken from bones; discard bones and skin. Cut

2 of 2

Basque Vegetable Soup (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.