Thick Gallician Soup

• 1 lb dried white bean, rinsed and sorted
• 14 cup olive oil
• 2 medium onions, coarsely diced
• 3 large garlic cloves, minced
• 12 lb salt pork, cut into 1/2 inch dice
• 12 lb smoked ham, cut into 1 inch cubes
• 6 large turnips, peeled and cut into 3/4 inch cubes
• 1 medium cabbage, quartered and chopped into 2 inch pieces
• 1 small savoy cabbage, coarsely sliced into 1 inch ribbons
• 1 lb chorizo sausage, sliced 1/4 inch thick (or you may use any spicy smoked pork garlic sausage)
• 12 cup dry sherry
• 2 teaspoons salt
• fresh ground pepper, to taste

1. Combine beans in large bowl with water to cover; let soak overnight.
2. Heat oil in large, heavy stockpot over medium high heat.
3. Add onions and garlic and saute until mixture begins to soften, about 8 minutes.
4. Add salt pork and cook until lightly colored, stirring occasionally, 5 minutes.
5. Stir in ham; cook, stirring occasionally, 5 minutes.
6. Drain beans; add to stockpot and cover with water.
7. Stir in turnips and cabbages.
8. Increase heat to high and bring to a boil.
9. Reduce heat to simmer, cover partially and cook until beans are almost tender, stirring occasionally, about 1 1/2 hours.
10. Stir in sausage, sherry, salt and pepper.
11. Simmer, uncovered, 1 hour; adjust seasonings.
12. To serve, ladle soup into bowls and top with a dollop of Salsa Colorada, if desired.

white bean, olive oil, onions, garlic, salt pork, ham, cabbage, savoy cabbage, chorizo sausage, sherry, salt, fresh ground pepper

Taken from www.food.com/recipe/thick-gallician-soup-230822 (may not work)