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| A typical country bean soup. We have found versions of this classic soup in each country we visited. Our favorite is the traditional soup prepared in Galicia, Spain, with their local ham (lacon), green vegetables (grelos) and potatoes (cachelos), ask for "Caldo Gallego" or "Pote Gallego" if you visit the region. |
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| 1 cup |
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dried beans |
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| 1/2 lb |
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country style ham, scrubbed and soaked if required |
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| 1/4 lb |
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bacon |
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| 1 Tbs |
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olive oil |
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| 2 cups |
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raw cabbage, chopped |
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| 2 |
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medium potatoes, peeled and diced |
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| 1/2 tsp |
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paprika |
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salt |
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pepper |
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| 1 |
Wash the beans, cover with cold water and soak for 8 hours or overnight. |
| 2 |
Drain and bring to a boil into a large pot with 1 gallon water. When the liquid starts boiling, add the meat, paprika, and olive oil. Reduce heat and simmer for 90 minutes. |
| 3 |
Add the potatoes and cabbage. Simmer until beans are tender. Don't add salt before testing first, the ham usually brings a strong flavor. |
| 4 |
Dice the ham, if you are going to serve with the soup, and serve very hot. |
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| Servings: 6 |
| Yield: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not included in the nutrition information: |
| water, salt to taste. |
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| Amount Per Serving |
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| Calories |
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290.25 |
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| Calories From Fat (19%) |
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53.75 |
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% Daily Value |
| Total Fat 5.91g |
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9% |
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| Saturated Fat 1.48g |
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7% |
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| Cholesterol 26.46mg |
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9% |
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| Sodium 1037.82mg |
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43% |
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| Potassium 1316.91mg |
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38% |
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| Carbohydrates 40.33g |
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13% |
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| Dietary Fiber 11.35g |
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45% |
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| Sugar 2.14g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 28.98g |
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| Protein 20.45g |
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41% |
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| Fall, Soup, Spring, Winter |
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| Cooking Tips |
| Increase the amount of solid ingredients to have a meal in a dish. |
| For a light soup with a distinctive flavor, use half the amount of serrano ham, or just a bone of serrano ham for flavor, and skip the salt pork |
| Preparing this soup with a pressure cooker is a breeze. Just put all the ingredients together and cover with water -about an inch over the solid ingredients. Beans usually take about 25 minutes once the pressure cooking has kicked in, but it depends on the model. Follow the manufacturers instructions. |
| SUPER SHORTCUT: Use 2 cans (Net WT 15 oz) white beans of any kind. Drain and wash the beans, use cooked ham or serrano. Cover the beans with water and bring to boil, add the rest of the ingredients. Simmer until the potetoes and cabagge are cooked, about 20 minutes. Adjust salt. |
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| Recipe Source |
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Author: free recipe from Allabor Source: All Foods Natural
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| Recipe formatted and exported by Living Cookbook. |
