Caldo Gallego(Spanish Vegetable Bean Soup)

• 8 c. water
• 1 lb. navy beans (pea)
• 1 lb. navy beans
• 1 lb. turnip greens, chopped small
• 2 lb. cooking ham, ham hocks or salt pork, cut in 1-inch squares
• 1/4 tsp. pepper
• 1 bay leaf
• 1 lb. butternut squash, cut in 3/4-inch squares
• 2 Tbsp. chicken soup base
• 12 to 16 c. water
• 4 pinches fresh saffron or 1/2 tsp. powdered saffron
• 3 medium onions, chopped
• 8 carrots, cut in 1/4-inch rounds
• 6 medium potatoes, cut in 3/4-inch squares
• 1 Tbsp. vinegar
• lime juice to taste
• salt to taste

1. Wash beans and soak overnight in 8 cups water.
2. Drain and add 12 to 16 cups water.
3. Add turnips, ham, saffron, soup base, pepper and bay leaf.
4. Bring to boil; cook, uncovered, about 2 hours. Stir occasionally.
5. Then add rest of vegetables and vinegar.
6. Cook additional 45 minutes to 1 hour.
7. Serve hot.
8. Salt to taste.
9. Add a squeeze of lime juice, if desired.
10. This is a delicious vegetable soup from Spain.

water, navy beans, navy beans, turnip greens, cooking ham, pepper, bay leaf, butternut squash, chicken soup base, water, fresh saffron, onions, carrots, potatoes, vinegar, lime juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605500 (may not work)