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Ingredientes
- 1/2 lb Dry white beans soaked overnight,
- Â Â and liquid removed
- 1 lb Chicken thighs
- 1/2 lb Spanish or possibly Mexican chorizo sausage cut into 1/2" pcs
- 1/2 lb Ham minced
- 1/4 lb Salt pork diced
- 1 med Yellow onion peeled and minced
- 3 x Garlic cloves peeled and minced
- 2 tsp Worcestershire sauce
- Â Â Tabasco sauce few dashes to taste
- 2Â 1/2 quart Water
- 1/2 lb Potatoes peeled, quartered,
- Â Â and sliced
- 1/2 lb Green cabbage sliced thin
- 2 c. Kale tough stems removed,
- Â Â and sliced thin
- 1/2 lb Turnips peeled, quartered,
- Â Â and sliced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Minced fresh dill for garnish (optional)
Direcciones
- Place the liquid removed beans, chicken, chorizo, ham, salt pork, onion, garlic, Worcestershire sauce, Tabasco sauce and water in a 6- to 8-qt soup pot. Bring to a boil, then turn down to a simmer. Cook, covered, for 45 min.
- Remove the chicken pcs from the pot and debone. Set the meat aside and throw away the bones.
- Add in the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 min, then add in salt and pepper.
- Return the chicken meat to the pot and simmer for a few more min. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 695g | |
| Recipe makes 6 servings | |
| Calories 664 | |
| Calories from Fat 374 | 56% |
| Total Fat 41.55g | 52% |
| Saturated Fat 14.35g | 57% |
| Trans Fat 0.13g | |
| Cholesterol 127mg | 42% |
| Sodium 1308mg | 55% |
| Potassium 1333mg | 38% |
| Total Carbs 34.77g | 9% |
| Dietary Fiber 8.0g | 27% |
| Sugars 4.05g | 3% |
| Protein 37.3g | 60% |
