Galician Meat and Vegetable Soup

(Caldo Gallego)

This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body. You can substitute kale for the broccoli rabe, if you like.

Galician Meat and Vegetable Soup
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.
Yield: serves 10

Ingredients

  • 2 cups dried cannellini beans
  • 5 large russet potatoes (about 3 1⁄2 lbs.), peeled and cut into 1" chunks
  • 3 semifresh Spanish chorizo (about 1⁄2 lb.)
  • 1 large bunch broccoli rabe (about 2 lbs.), trimmed and cut into 1"–2" pieces
  • 1 half bone-in, skin-on chicken (about 1 3⁄4 lbs.)
  • 1 (1 1/2-lb.) piece fresh pork belly
  • 1 (1 1/2-lb.) piece boneless veal shoulder
  • 1 (3/4-lb.) piece smoked ham
  • 1 fresh pig's foot
  • Salt

Instructions

  1. Put beans into a large bowl and cover with cold water by 2". Cover bowl with plastic wrap and let soak at room temperature overnight.
  2. Drain beans and rinse them well. Transfer to a large pot and add 1 quart cold water; bring to a boil. Skim off and discard any foam that rises to surface. Add 2 cups cold water; return to a boil. Add 2 more cups cold water; bring to a boil once more. Add potatoes, chorizo, broccoli rabe, chicken, pork, veal, ham, and pig's foot along with 3 quarts water. Bring to a boil, reduce heat to medium-high, and boil, partially covered, for 20 minutes. Reduce heat to medium-low and simmer, partially covered, stirring and breaking up potatoes with a spoon as they soften, until meat is very tender and potatoes have thickened the soup, about 4 hours more. Remove all meat, and discard everything except the chorizo; slice chorizo into 1" rounds. Fish out and discard any bones that remain in soup. Add sliced chorizo to soup. Season with salt to taste. Serve with a piece of crusty bread, if you like.