Creole soup

                     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
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 .............cans navy beans , rinsed and drained
1 .............can (15 ounces) tomato sauce

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 .
Heart  healthy