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Basque Vegetable Soup

3/4 lb Polish sausage, sliced
1 Broiler-fryer chicken (2-3 lbs.)
8 c Water
2 Leeks, sliced
2 Carrots, sliced
1 lg Turnip, peeled and cubed
1 lg Onion, chopped
1 lg Potato, peeled and cubed
1 Clove Garlic, minced
1 1/2 ts Salt
1/2 ts Pepper
1 tb Snipped fresh parsley
1 ts Dried thyme
1 c Shredded cabbage
2 c Cooked navy OR great northern beans


In a skillet, cook the sausage until done. Drain on paper towels; set aside. In a large dutch oven, cook chicken in water until tender. Remove chicken; let cool. Strain broth and skim off fat. Return broth to dutch oven. Add parsley, thyme and all vegetables except cabbage, beans and cooked sausage Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, remove chicken from bones and cut into bite size pieces; add to the dutch oven. Add cabbage, beans and cooked sausage. Simmer, uncovered, for about 30 minutes or until vegetables are tender. Yield: 10-12 servings



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