Caldo Gallego

 

Caldo Gallego

 

1 package white northern beans

 

1/4 c. olive oil

3 medium onions

4-5 cloves garlic

8-10 c water

2 ham bone

3 bay leaf

1/4 tsp. cloves

1 1/3 pound chorizo

1 lb. thick sliced smoked deli ham

1 bunch of kale

2 c. diced potatoes

salt, pepper to taste

Garnish with chopped parsley.

 

___________

 

Rinse beans, cover with 6 cups of water in a large kettle, soak overnight.

Drain and rinse beans.

Chop onions and mince garlic. Heat oil in the soup pot over a medium heat. Add the onion and sauté until tender. Add garlic and cook about 2 more minutes. Add beans, bay leaves, cloves, ham bone, half the chorizo, and water. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.

Chop the potatoes, ham, and chorizo into bite sized pieces. Add to the soup and cook another hour, partially covered. Remove ham bone and let cool a bit. Cut off meat and return meat to soup. Chop up kale, removing the tough spine of each leaf. Add kale and cook another 1/4 hour, stirring frequently. The soup should be quite thick. Serve with baguette slices.