Thick Gallician Soup
- Ready In:
- 33mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas