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home > recipes > soups > caldo gallego sopa de cubano
from Tipperary, Ireland Serves 4 1 c dry white beans 2 qt beef stock 2 chorizo sausages sliced diagonally 1/2 lb extra lean cured ham 1/2" thick cubed 1/2" 3 slice thick slab bacon 1 ham hock 1 onion chopped 1 garlic clove minced 1/4 c green pepper chopped 1 tb tomato sauce 1 tb Spanish olive oil 1/4 c turnip chopped 2 potatoes peeled & cubed 1/2" 1 c collard greens chopped salt & pepper to taste sazon con azafran seasoning to taste adobo to taste Soak beans in water overnight. Place all ingredients, beans & soaking liquid, chorizo, ham, bacon, ham hock, onion, garlic, green peppers, tomato sauce & olive oil, in a large stock pot. Cover with broth and water then simmer slowly over med-high heat for 25-30 minutes. Add seasonings then simmer for 1 1/2 to 2 more hrs. until beans are almost tender. Skim foam and scum from top. Adjust seasonings to taste. Add the potatoes, collard greens then simmer for 15 minutes longer all vegetables are soft. Season with salt, pepper, adobo and Sazon con Azafran to taste.

Caldo Gallego Sopa de Cubano


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keyword: caldo
keyword: gallego
keyword: cubano
ethnicity: spanish
recipes for soups
recipes by rcoen
Email Address:
(posted January 9, 2011)

from Tipperary, Ireland

Serves 4

1 c
dry white beans
2 qt
beef stock
2
chorizo sausages sliced diagonally
1/2 lb extra
lean cured ham 1/2" thick cubed 1/2"
3 slice
thick slab bacon
1
ham hock
1
onion chopped
1
garlic clove minced
1/4 c
green pepper chopped
1 tb
tomato sauce
1 tb
Spanish
olive oil
1/4 c
turnip chopped
2 potatoes peeled & cubed 1/2"
1 c collard
greens chopped
salt & pepper to taste
sazon con azafran
seasoning to taste
adobo to taste

Soak
beans in water overnight.

Place all ingredients,
beans & soaking liquid, chorizo, ham, bacon,
ham
hock, onion, garlic, green peppers, tomato sauce & olive oil, in a large stock pot.

Cover with
broth and water then simmer slowly over med-high heat for 25-30 minutes.

Add seasonings then
simmer for 1 1/2 to 2 more hrs. until beans are almost tender.

Skim foam and scum from top.

Adjust seasonings to taste.

Add the potatoes, collard
greens then simmer for 15 minutes longer all vegetables are soft.

Season with
salt, pepper, adobo and Sazon con Azafran to taste.



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