Caldo Gallego

Name: Caldo Gallego
Ingredients: 4 Ounces pancetta, diced; 12 Ounces white kidney beans; 2 links chorizo, sliced on a bias; 1 onion, diced; 1 potato, diced; 1 turnip, diced; 1 bunch kale, stripped of its tough stems and chopped; 1 Teaspoon smoked Spanish paprika; 6 Cups chicken broth (or water); salt and pepper, to taste

Caldo Gallego was pinched from <a href="http://www.thedailymeal.com/caldo-gallego-recipe" target="_blank">www.thedailymeal.com.</a>

"I think it’s safe to say that we’re solidly in December and, thanks to climate change, it’s weirdly still in the 40s temperature-wise. I shouldn’t be complaining since my morning commute has been rather pleasant, but I really want a white Christmas, and that doesn’t happen at 40 degrees. Anyway, despite the unseasonably warm weather, I’ve decided to make a body-warming, winter-appropriate dinner to ease back into things. In case you haven’t noticed by now, I have a thing for soup. Today’s is a simple yet hearty one that originates from the Galicia region in northwestern Spain. As always, variations exist, but the basics remain the same: turnip, potato, some sort of dark green and chorizo. This actually reminds me of a Hungarian kolbász soup that my grandma used to make, but then again I’m sure a lot of countries have some sort of sausage peasant soup. So here is Spain’s: Caldo Gallego. For more great recipes like this one, visit The Hungary Buddha site...."

INGREDIENTS

•

4 Ounces pancetta, diced

•

12 Ounces white kidney beans

•

2 links chorizo, sliced on a bias

•

1 onion, diced

•

1 potato, diced

•

1 turnip, diced

•

1 bunch kale, stripped of its tough stems and chopped

•

1 Teaspoon smoked Spanish paprika

•

6 Cups chicken broth (or water)

•

salt and pepper, to taste

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