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Meaty Basque Vegetable Soup

chef.gonzalo's picture
Ingredients
  Dry navy beans 1 Cup (16 tbs)
  Water 7 Cup (112 tbs)
  Broiler fryer chicken 3 Pound (1 no.)
  Salt 1 1⁄2 Teaspoon
  Polish sausage 12 Ounce, sliced
  Leeks 2 , sliced
  Carrots 2 Medium, sliced for 1 cup
  Cabbage 1 Cup (16 tbs), coarsely shredded
  Potato 1 Medium, peeled and cubed for 1 cup
  Turnip 1 Medium, peeled and cubed for 1 cup
  Onion 1 Medium, chopped for 1/2 cup
  Garlic 1 Clove (5 gm), minced
  Parsley 1 Tablespoon, snipped
  Dried thyme 1 Teaspoon, crushed
Directions

GETTING READY
1. Combine beans and water; soak overnight.

MAKING
2. Rinse beans and place in a large saucepan with water; bring it to boil.
3. Remove from heat; cover and let it stand for 1 hour; do not drain.
4. Add chicken pieces and salt; bring it to boil.
5. Reduce heat; cover and simmer for another 1 hour.
6. Remove chicken from bean mixture.
7. When chicken is cool enough to handle, remove and discard skin and bones from chicken; cut up the chicken.
8. Stir the chicken into the into bean mixture along with sausage, leeks, carrots, cabbage, potato, turnip, onion, garlic, parsley, and thyme.
9. Simmer for another 30 minutes more or till vegetables are tender.

SERVING
10. Ladle the Meaty Basque Vegetable Soup into individual bowls.
11. Sprinkle with croutons and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
130 Minutes
Servings: 
4

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