Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 lb Dried white beans; soaked
- And drained
- 1 lb Chicken thighs
- 1/2 lb Spanish or Mexican chorizo
- 1/2 lb Ham; chopped
- 1/4 lb Salt pork; diced
- 1 md Yellow onion; peeled and
- 3 Garlic cloves; peeled and
- Tabasco sauce; few dashes to
- 1/2 lb Potatoes; peeled, quartered,
- And sliced
- 1/2 lb Green cabbage; sliced thin
- 2 c Kale; tough stems removed,
- And sliced thin
- 1/2 lb Turnips; peeled, quartered,
- And sliced
- Chopped fresh dill for
- 2 1/2 qt Water
- 2 ts Worcestershire sauce
- Freshly-ground black pepper;
- Salt; to taste
Preparation
Place the drained beans, chicken, chorizo, ham, salt pork, onion, garlic, Worcestershire sauce, Tabasco sauce and water in a 6- to 8-quart soup pot. Bring to a boil, then turn down to a simmer. Cook, covered, for 45 minutes. Remove the chicken pieces from the pot and debone. Set the meat aside and discard the bones. Add the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 minutes, then add salt and pepper. Return the chicken meat to the pot and simmer for a few more minutes. Top with the optional dill. This recipe serves 6 to 8. Comments: This spicy, hearty soup is a gift to the island by the Spanish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-06-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
