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There are many versions of this wonderful soup, but its roots seem to be in Spain itself. It is a classic combination of beans, meats, and vegetables.
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What You Need:
(To Make: about 3 quarts, or 12 servings)
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½ pound dried white beans, soaked in water overnight and drained
1 pound chicken thighs
½ pound Spanish Chorizo Sausage or Mexican chorizo from a good market, cut into ½-inch pieces
½ pound smoked ham, cut into ½-inch dice
¼ pound salt pork, chopped
1 medium yellow onion, peeled and chopped
3 cloves garlic, peeled and crushed
2 teaspoons Worcestershire sauce
Few shots of Tabasco
2½ quarts water
Salt and freshly ground black pepper
VEGETABLES
½ pound potatoes, peeled, quartered, and sliced
½ pound green cabbage, thinly sliced
2-3 cups kale (tough stems removed), thinly sliced
½ pound turnips, peeled, quartered, and sliced
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Translate this recipe:
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| How To Cook: |
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1. In an 8-quart stockpot simmer all of the ingredients, covered, for 45 minutes, or until the chicken is tender.
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2. Remove the chicken from the pot.
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3. Debone the chicken, chop the meat, and reserve.
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4. Add to the pot vegetables (see above).
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5. Simmer, covered, for 25 minutes longer. Return the boned chicken to the pot and add salt and freshly ground black pepper to taste.
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6. Simmer a few more minutes until all is hot, and serve. The soup keeps well for a few days in the refrigerator.
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NOTE:
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Chopped fresh dill makes an excellent garnish for this dish.
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