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:
covered percent of daily need
