|½ pounds||Dried white beans; soaked overnight,|
|1 pounds||Chicken thighs|
|½ pounds||Spanish or Mexican chorizo sausage; cut into 1/2" pieces|
|½ pounds||Ham; chopped|
|¼ pounds||Salt pork; diced|
|1 medium||Yellow onion; peeled and chopped|
|3||Garlic cloves; peeled and chopped|
|2 teaspoons||Worcestershire sauce|
|Tabasco sauce; few dashes to taste|
|½ pounds||Potatoes; peeled, quartered,|
|½ pounds||Green cabbage; sliced thin|
|2 cups||Kale; tough stems removed,|
|And sliced thin|
|½ pounds||Turnips; peeled, quartered,|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|Chopped fresh dill for garnish; (optional)|
Place the drained beans, chicken, chorizo, ham, salt pork, onion, garlic, Worcestershire sauce, Tabasco sauce and water in a 6- to 8-quart soup pot.
Bring to a boil, then turn down to a simmer. Cook, covered, for 45 minutes.
Remove the chicken pieces from the pot and debone. Set the meat aside and discard the bones. Add the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 minutes, then add salt and pepper. Return the chicken meat to the pot and simmer for a few more minutes. Top with the optional dill. This recipe serves 6 to 8.
Comments: This spicy, hearty soup is a gift to the island by the Spanish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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