Directions:
- 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. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.14 Kcal (1227 kJ) | ||
| Calories from fat | 113.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 19% | |
|---|---|---|---|
| Cholesterol | 317.17mg | 106% | |
| Sodium | 693.98mg | 29% | |
| Potassium | 602.26mg | 13% | |
| Total Carbs | 17.14g | 6% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 27.59g | 55% | |
| Vitamin C | 34.4mg | 57% | |
| Vitamin A | 3.6mg | 120% | |
| Iron | 8.4mg | 47% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 71.08 Kcal (298 kJ) | ||
| Calories from fat | 27.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 19% | |
|---|---|---|---|
| Cholesterol | 76.9mg | 106% | |
| Sodium | 168.26mg | 29% | |
| Potassium | 146.03mg | 13% | |
| Total Carbs | 4.15g | 6% | |
| Sugars | 0.74g | 12% | |
| Dietary Fiber | 0.43g | 7% | |
| Protein | 6.69g | 55% | |
| Vitamin C | 8.3mg | 57% | |
| Vitamin A | 0.9mg | 120% | |
| Iron | 2mg | 47% | |
| Calcium | 15.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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