Ingredients
1 broiler/fryer chicken (2 to 3 pounds)8 cups water2 medium leeks, sliced2 medium carrots, sliced1 large turnip, peeled and cubed1 large onion, chopped1 large potato, peeled and cubed1 garlic clove, minced1-1/2 teaspoons salt1/2 teaspoon pepper1 tablespoon snipped fresh parsley1 teaspoon dried thyme12 ounces smoked Polish sausage, sliced2 cups navy beans, rinsed and drained1 cup shredded cabbage1 can (15 ounces) tomato sauce
Preparation
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. Remove chicken; set aside until cool enough to handle.
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 heat; cover and simmer for 30 minutes.
Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.
