Recipe by Leslie in Texas
This is a thick and hearty soup, Spanish in origin.It can be made one day ahead and reheated.Originally from an October 1983 issue of Bon Apetit magazine that featured recipes for a Spanish-style brunch.Top with a dollop of my recipe for Salsa Colonada,Sal's Twice Baked Sweet Potatoes, and follow with my recipe for Potato, Onion and Pepper omlet for a hearty brunch that will have you saying "ole'!".Overnight soaking time for beans is not included in the prep time.
- 1 lb dried white bean, rinsed and sorted
- 1⁄4 cup olive oil
- 2 medium onions, coarsely diced
- 3 large garlic cloves, minced
- 1⁄2 lb salt pork, cut into 1/2 inch dice
- 1⁄2 lb smoked ham, cut into 1 inch cubes
- 6 large turnips, peeled and cut into 3/4 inch cubes
- 1 medium cabbage, quartered and chopped into 2 inch pieces
- 1 small savoy cabbage, coarsely sliced into 1 inch ribbons
- 1 lb chorizo sausage, sliced 1/4 inch thick (or you may use any spicy smoked pork garlic sausage)
- 1⁄2 cup dry sherry
- 2 teaspoons salt
- fresh ground pepper, to taste
Directions See How It's Made
- Combine beans in large bowl with water to cover; let soak overnight.
- Heat oil in large, heavy stockpot over medium high heat.
- Add onions and garlic and saute until mixture begins to soften, about 8 minutes.
- Add salt pork and cook until lightly colored, stirring occasionally, 5 minutes.
- Stir in ham; cook, stirring occasionally, 5 minutes.
- Drain beans; add to stockpot and cover with water.
- Stir in turnips and cabbages.
- Increase heat to high and bring to a boil.
- Reduce heat to simmer, cover partially and cook until beans are almost tender, stirring occasionally, about 1 1/2 hours.
- Stir in sausage, sherry, salt and pepper.
- Simmer, uncovered, 1 hour; adjust seasonings.
- To serve, ladle soup into bowls and top with a dollop of Salsa Colorada, if desired.