Yield: 12 servings
|½ pounds||Dry white beans|
|1 pounds||Chicken thighs|
|½ pounds||Chorizo; Spanish or Mexican, cut 1/2" pieces|
|½ pounds||Smoked ham; cut 1/2" dice|
|¼ pounds||Salt pork; chopped|
|1 medium||Onion; chopped|
|3||Garlic cloves; crushed|
|2 teaspoons||Worcestershire sauce|
|2 drops||Tabasco sauce|
|½ pounds||Potatoes; peeled, quartered,|
|½ pounds||Cabbage; thinly sliced|
|3 cups||Kale; tough stems removed,|
|And thinly sliced|
|½ pounds||Turnip; peeled, quartered,|
|Freshly-ground black pepper; to taste|
|Salt; to taste|
Soak the dried white beans overnight in water. Drain well. In an 8-quart stockpot place 2½ cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce. Simmer all , covered, for 45 minutes, or until the chicken is tender. Remove the chicken from the pot. Debone the chicken, chop the meat and reserve. Add to the pot the potatoes, green cabbage, kale, and turnips. Simmer, covered, for 25 minutes. Return the boned chicken to the pot and add salt and freshly ground pepper to taste. Simmer a few more minutes until all is hot, and serve. The soup keeps well for a few days in the refrigerator.
Comments: 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.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 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.