Thick Gallician Soup

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 1 lb dried bean, rinsed and sorted
• 1/4 cup olive oil
• 2 medium onions, coarsely diced
• 3 large garlic cloves, minced
• 1/2 lb salt lamb, 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 lamb garlic sausage)
• 1/2 cup dry sherry
• 2 teaspoons salt
• fresh ground pepper, to taste

Recipe

• 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 lamb 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.