Spanish Caldo Gallego

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1/2 lb dried bean, soaked in water overnight and drained
• 1 lb chicken thigh
• 1/2 lb spanish chorizo, cut into 1/2-inch pieces
• 1/2 lb smoked ham, cut into 1/2-inch dice
• 1/4 lb salt lamb, chopped
• 1 medium yellow onion, peeled and chopped
• 3 garlic cloves, peeled and crushed
• 2 teaspoons worcestershire sauce
• 3 shots tabasco sauce
• 2 1/2 quarts water
• 1/2 lb potato, peeled, quartered and sliced
• 1/2 lb green cabbage, thinly sliced
• 2 -3 cups kale, tough stems removed, thinly sliced
• 1/2 lb turnip, peeled, quartered and sliced
• salt and pepper

Recipe

• 1 in a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
• 2 remove chicken from the pot.
• 3 debone the chicken, chop the meat and reserve.
• 4 add to the pot: potatoes, cabbage, kale and turnips.
• 5 simmer, covered, for 25 minutes longer.
• 6 return the boned chicken to the pot and add the salt and pepper.
• 7 simmer a few more minutes until all is hot, and serve.
• 8 the soup keeps well for a few days in the refrigerator.