Basque Vegetable Soup

• Ready in 2h 40m

• Serves 12

• 269 calories

• 21.39g carbs

If you have around 2 hours and 40 minutes to spend in the kitchen, Basque Vegetable Soup might be a tremendous gluten free and dairy free recipe to try. This recipe serves 12 and costs 90 cents per serving. This main course has 270 calories, 15g of protein, and 14g of fat per serving. 225 people have made this recipe and would make it again. It is perfect for Autumn. This recipe from Taste of Home requires turnip, tomato sauce, onion, and navy beans.

16 ingredients

1. 1 cup cabbage
2. 15 oz tomato sauce
3. 2 medium carrots
4. 2 lb broiler/fryer chicken
5. 1 tsp thyme
6. 1 tbsp parsley
7. 1 garlic clove
8. 2 medium leeks
9. 2 cups navy beans
10. 1 large onion
11. 1/2 tsps pepper
12. 12 oz polish sausage
13. 1 large potato
14. 2 tsps salt
15. 1 large turnip
16. 8 cups water

Instructions

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.