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
1 small cabbage , chopped
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 . In Dutch oven , slowly bring chicken and water to a boil ; skim foam . Reduce heat ; cover and simmer for 45 to 60 minutes 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 heat ; 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 cuisine . It's a nice way to use the vegetables that are available in the fall .