Caldo Gallego (Soup From Spain) Recipe

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   ["Caldo (cauldron) means soup pot.", "Gallego means ""from Galicia,"" a region in Spain.", "Caldo Gallego a traditional Spanish soup with as many variations as minestrone.", "It is generally a brothy soup with diced meat, vegetables and greens.", "This version is from the Dominican Republic.", "I got from a Dominican cafe near my house here in New York.", "1.", "Rinse beans, cover with 6 c. of water in a large kettle, soak overnight.", "2.", "When ready to cook, add in an additional 1 qt of water , the salt pork and the ham bone.", "Bring to a boil.", "Cover, reduce heat and simmer about 2-1/2 hrs or possibly till beans are tender.", "3.", "Add in potatoes, collards, mustard greens, or possibly kale.", "If using spinach add in later with the chorizos.", "Simmer for 20 min.", "4.", "Cut chorizos in 1-inch pcs.", "Add in to beans and cook 10 min longer.", "Taste and add in salt if necessary, I doubt it.", "If too salty, add in additional water.", "5.", "Remove ham bone.", "Cut off meat and return meat to soup.", "Serve in soup bowls", "Makes 8 to 10 servings."]

* Per serving · 4 servings · Values may vary.