Recipe for Spanish Caldo Gallego 
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Yield:
12
Ingredients:
Amount Ingredient
1/2 lb Dry white beans
1 lb Chicken thighs
1/2 lb Chorizo, Spanish or Mexican cut 1/2" pieces
1/2 lb Smoked ham cut 1/2" dice
1/4 lb Salt pork chopped
1 med Onion chopped
3 x Garlic cloves crushed
2 tsp Worcestershire sauce
2 dsh Tabasco sauce
1/2 lb Potatoes peeled, quartered,
and sliced
1/2 lb Cabbage thinly sliced
3 cup Kale tough stems removed,
and thinly sliced
1/2 lb Turnip peeled, quartered,
and sliced
Freshly-ground black pepper to taste
Instructions:
Instructions: Soak the dried white beans overnight in water. Drain well.

In an 8-quart stockpot place 2 1/2 cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce. Simmer all , covered, for 45 minutes, or until the chicken is tender. Remove the chicken from the pot.

Debone the chicken, chop the meat and reserve.

Add to the pot the potatoes, green cabbage, kale, and turnips. Simmer, covered, for 25 minutes. Return the boned chicken to the pot and add salt and freshly ground pepper to taste.

Simmer a few more minutes until all is hot, and serve. The soup keeps well for a few days in the refrigerator.

Comments: 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 vegetables.

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