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Dinner for 12

Chicken and Vegetable Soup

Chicken, vegetables, sausage, beans, and cabbage simmer in a seasoned tomato broth for a hearty soup.

$0.91per serving $
160 minstart to table
12servings

AmericanDairy-freeBudgetFamilyLunchesDinnersBack to schoolCold-weather comfortWinter

Ingredients

  • 1 broiler/fryer chicken
  • 8 cups water
  • 2 leeks
  • 2 carrots
  • 1 large turnip
  • 1 large onion
  • 1 large potato
  • 1 clove garlic
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp snipped fresh parsley
  • 1 tsp dried thyme
  • 12 oz smoked polish sausage
  • 2 cups navy beans
  • 1 cup shredded cabbage
  • 1 can (15 oz) tomato sauce

Steps

  1. Place the chicken and 8 cups water in a large soup pot, then bring it to a boil.
  2. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley, and thyme.
  3. Reduce the heat and simmer for 70 minutes, until the chicken reaches 165 F.
  4. Remove the chicken, pull the meat from the bones, and return the meat to the pot.
  5. Add the sausage, navy beans, cabbage, and tomato sauce, then simmer for 20 minutes.
  6. Simmer the soup for 10 more minutes, until the vegetables are tender.

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