Recipe by luvcook'n
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 veggies. It is a little more complex than the ones here in zaar. Chopped fresh dill makes an excellent garnish for this dish.
Top Review by ajordan4_8255690
Easy and delicious. Lots of swaps here... I used chicken breast and 3 legs. Used collards instead of green cabbage, homemade kielbasa instead of chorizo. Frozen onions for fresh. A freezer clean out recipe. Love the smell coming from my stove. Serve with good bread!!!!!
- 226.79 g dried white bean, soaked in water overnight and drained
- 453.59 g chicken thigh
- 226.79 g spanish chorizo, cut into 1/2-inch pieces
- 226.79 g smoked ham, cut into 1/2-inch dice
- 113.39 g salt pork, chopped
- 1 medium yellow onion, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 9.85 ml Worcestershire sauce
- 3 shots Tabasco sauce
- 2365.0 ml water
- 226.79 g potato, peeled, quartered and sliced
- 226.79 g green cabbage, thinly sliced
- 473.18-709.77 ml kale, tough stems removed, thinly sliced
- 226.79 g turnip, peeled, quartered and sliced
- salt and pepper
Directions See How It's Made
- In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
- Remove chicken from the pot.
- Debone the chicken, chop the meat and reserve.
- Add to the pot: potatoes, cabbage, kale and turnips.
- Simmer, covered, for 25 minutes longer.
- Return the boned chicken to the pot and add the salt and pepper.
- Simmer a few more minutes until all is hot, and serve.
- The soup keeps well for a few days in the refrigerator.