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.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
BASQUE VEGETABLE SOUP
Make and share this Basque Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except salt, pepper and croutons in slow cooker; cover and cook on low for 6-8 hours.
- Season to taste with salt and pepper. Serve topped with croutons.
Nutrition Facts : Calories 418.3, Fat 12.4, SaturatedFat 3.3, Cholesterol 55, Sodium 1409.3, Carbohydrate 41.7, Fiber 7.6, Sugar 4.8, Protein 31.6
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