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0.0 – 0 reviews • Soup
| Level: |
Intermediate |
| Total: |
1 day 8 hr 20 min |
| Active: |
20 min |
| Yield: |
8 to 10 servings |
Ingredients
- 1 cured ham (front leg from knee joint to hoof)
- 2 ham bones
- 1/2 kilogram (about 1 pound) dried beans, such as cannellini
- 3 kilograms (about 6 1/3 pounds) potatoes, peeled
- 3 links Spanish cured chorizos, skins pierced all over
- 1 head cabbage
- Olive oil, for cooking
- 3 cloves garlic (skin on)
- Sweet paprika, to taste
Instructions
- Soak the ham in water for 24 hours.
- Boil the ham in fresh water for 2 to 3 hours. Discard the ham and add the ham bones to the broth. Simmer 2 to 3 hours more.
- Meanwhile, in another pot, add the beans and several inches of water to cover and boil until they’re just done.
- Discard the ham bones and add the potatoes, chorizos, cabbage and beans to the broth and cook another 1 1/2 to 2 hours.
- In another pan, heat the olive oil over high heat and add the garlic. Turn off the heat and let to cool; add the sweet paprika. Pour the paprika oil into the main pot. Discard the chorizos and serve the soup hot from the pot.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
939 |
| Total Fat |
34 g |
| Saturated Fat |
10 g |
| Carbohydrates |
89 g |
| Dietary Fiber |
17 g |
| Sugar |
7 g |
| Protein |
71 g |
| Cholesterol |
141 mg |
| Sodium |
3700 mg |
