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Posted By: Victor
Posted In: Fish and Shellfish Free
Page Views: 193 views
Preparation Time: 45 minutes
Cooking Time: 150 minutes
Course: Soups
Cusine: Spanish
Posted In: Fish and Shellfish Free
Page Views: 193 views
Preparation Time: 45 minutes
Cooking Time: 150 minutes
Course: Soups
Cusine: Spanish
PrintOther Info
Other Considerations:: Tree nuts & Peanuts Free, Fish & Shellfish Free, Egg Free, Dairy FreeIngredients
- 8 oz. dried small white beans
- 4 strips uncooked bacon, diced
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup chopped onion
- 1 medium green pepper, chopped
- 7 cups chicken broth
- 2 cups water
- 1 (14 1/2 oz.) can petite cut diced tomatoes, undrained
- 2 cloves garlic, minced
- 1 bay leaf
- 1 large potato, peeled and diced
- 1 large turnip, peeled and diced
- 8 oz. chorizo sausage, diced or crumbled, cooked and drained
- 2 cups chopped fresh kale
Directions
- Rinse beans; place in large bowl. Fill bowl with water. Cover and soak beans overnight. Drain.
- Cook bacon in Dutch oven over medium heat until crisp. Remove from pot with slotted spoon; drain on paper towels. Add olive oil to bacon drippings; heat over medium heat. Add onion and green pepper; saute until tender, about 8 minutes. Add chicken broth, water, tomatoes, garlic, bay leaf, drained beans and reserved bacon. Bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.
- Add potato, turnip and cooked sausage; simmer 45 minutes. Stir in kale. Simmer 15 minutes. Remove bay leaf before serving. Yield: 16 cups.