Basque Vegetable Soup

Prep : 25 minutes   Cook:  2-1/4 hours + cooling  Makes 10 to 12 servings

1                broiler / fryer chicken (2 to 3 pounds)
8                cups water
2                medium leeks , sliced
2                medium carrots , sliced
1                large turnip , peeled and cubed
1                large onion , chopped
1                large potato , peeled and cubed
1                garlic clove , minced
1-1/2         teaspoon salt
1/2             teaspoon pepper
1                tablespoon minced fresh parsley
1                teaspoon dried thyme
3/4             pound Polish sausage  links
2                navy beans , rinsed and drained 
1                can (15 ounces) tomato sauce 

1 .       In Dutch oven , slowly bring  chicken and water to a boil ; skim foam . Reduce heat ; cover  and simmer for 45 to 60 mintues  or until tender  . Remove chicken  ; set aside  until cool enough to handle .
2.        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 the heaat  ; cover  and simmer  for 30 minutes .
3.         In a large  skillet , cook sausage  over medium  heat until no longer  pink . Drain on paper towels ; set aside .
4 .         Meanwhile  , remove chicken  from bones  and skin . Cut chicken  into bite-size pieces  ; add to pan . Add beans  , cabbage  and cooked sausage . Simmer uncovered  for 30 minutes  or until vegetables  are tender  . Stir  in tomato sauce  , heat through .

This is a hearty soup  offered in many restaurants specializing  in Basque  cusine . It's a nice way  to use the vegetables  that are available  in the fall .