Basque Vegetable Soup

Basque Vegetable Soup is a main course that serves 12. One serving contains 338 calories, 22g of protein, and 20g of fat. For $1.12 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. This recipe is liked by 225 foodies and cooks. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. Autumn will be even more special with this recipe. It is brought to you by Taste of Home. Head to the store and pick up cabbage, salt, navy beans, and a few other things to make it today. With a spoonacular score of 68%, this dish is solid. If you like this recipe, you might also like recipes such as Basque Vegetable Rice, Basque Fish Soup, and Basque Cherry Pie (Cherry Gâteau Basque).

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 135 minutes

 

Ingredients:

1 cup shredded cabbage

1 can (15 ounces) tomato sauce

2 medium carrots, sliced

1 broiler/fryer chicken (2 to 3 pounds)

1 teaspoon dried thyme

1 tablespoon snipped fresh parsley

1 garlic clove, minced

2 medium leeks, sliced

2 cups navy beans, rinsed and drained

1 large onion, chopped

1/2 teaspoon pepper

12 ounces smoked Polish sausage, sliced

1 large potato, peeled and cubed

1-1/2 teaspoons salt

1 large turnip, peeled and cubed

8 cups water

Equipment:

dutch oven

Cooking instruction summary:

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. 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). Originally published as Basque Vegetable Soup in CountryAugust/September 1993, p51 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. Print Add to Recipe Box Email a Friend

 

Step by step:


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.

2. Remove chicken; set aside until cool enough to handle.

3. Strain broth and skim fat. Return broth to Dutch oven.

4. 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.

5. Meanwhile, remove chicken from bones; discard bones and skin.

6. Cut chicken into bite-size pieces; add to the Dutch oven.

7. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.


Nutrition Information:

Quickview
246k Calories
14g Protein
13g Total Fat
16g Carbs
11% Health Score
Limit These
Calories
246k
12%

Fat
13g
22%

  Saturated Fat
4g
28%

Carbohydrates
16g
5%

  Sugar
3g
4%

Cholesterol
47mg
16%

Sodium
683mg
30%

Get Enough Of These
Protein
14g
29%

Vitamin A
2187IU
44%

Vitamin B3
4mg
21%

Vitamin K
21µg
21%

Fiber
4g
20%

Manganese
0.37mg
19%

Vitamin B1
0.28mg
18%

Vitamin B6
0.35mg
17%

Folate
68µg
17%

Selenium
11µg
17%

Phosphorus
163mg
16%

Vitamin C
12mg
16%

Potassium
492mg
14%

Iron
2mg
13%

Magnesium
44mg
11%

Copper
0.22mg
11%

Zinc
1mg
10%

Vitamin B2
0.15mg
9%

Vitamin B5
0.76mg
8%

Vitamin B12
0.39µg
7%

Calcium
62mg
6%

Vitamin E
0.84mg
6%

covered percent of daily need
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