MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basque Vegetable Soup
 Categories: Soup, Vegetable, Chicken, Boat
      Yield: 10 servings
 
    3/4 lb Polish sausage; sliced
      2 lb Broiler-fryer chicken;
           - up to 3 lb
      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 cl Garlic; minced
  1 1/2 ts Salt
    1/2 ts Pepper
      1 tb Fresh parsley; snipped
      1 ts Dried thyme
      1 c  Cabbage; shredded
      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.
  
  Recipe by Norman Chegwyn, Richmond, CA, Country Magazine Jul/Aug, 1993

  Posted by: Jim Bodle 11/93
 
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