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  Added: Dec 26, 2008  •  Visited (261)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beans Soup
(Caldo Gallego)
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.

What You Need:
  • 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

  • How To Cook:
    1. In an 8-quart stockpot simmer all of the ingredients, covered, for 45 minutes, or until the chicken is tender.

    2. Remove the chicken from the pot.

    3. Debone the chicken, chop the meat, and reserve.

    4. Add to the pot vegetables (see above).

    5. Simmer, covered, for 25 minutes longer. Return the boned chicken to the pot and add salt and freshly ground black pepper to taste.

    6. Simmer a few more minutes until all is hot, and serve. The soup keeps well for a few days in the refrigerator.

    NOTE:
        Chopped fresh dill makes an excellent garnish for this dish.
     
    To Make: about 3 quarts, or 12 servings
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Soup

     





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