Thick Gallician Soup

Name: Thick Gallician Soup
Ingredients: 1 lb dried white bean, rinsed and sorted; 14 cup olive oil; 2 medium onions, coarsely diced; 3 large garlic cloves, minced; 12 lb salt pork, cut into 1/2 inch dice; 12 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); 12 cup dry sherry; 2 teaspoons salt; fresh ground pepper, to taste

13 ingredients

12 steps

Ingredients

1 lb dried white bean, rinsed and sorted
14 cup olive oil
2 medium onions, coarsely diced
3 large garlic cloves, minced
12 lb salt pork, cut into 1/2 inch dice
12 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)
12 cup dry sherry
2 teaspoons salt
fresh ground pepper, to taste

Directions

1

Combine beans in large bowl with water to cover; let soak overnight.
2

Heat oil in large, heavy stockpot over medium high heat.
3

Add onions and garlic and saute until mixture begins to soften, about 8 minutes.
4

Add salt pork and cook until lightly colored, stirring occasionally, 5 minutes.
5

Stir in ham; cook, stirring occasionally, 5 minutes.
6

Drain beans; add to stockpot and cover with water.
7

Stir in turnips and cabbages.
8

Increase heat to high and bring to a boil.
9

Reduce heat to simmer, cover partially and cook until beans are almost tender, stirring occasionally, about 1 1/2 hours.
10

Stir in sausage, sherry, salt and pepper.
11

Simmer, uncovered, 1 hour; adjust seasonings.
12

To serve, ladle soup into bowls and top with a dollop of Salsa Colorada, if desired.