Caldo Gallego(A Hearty Soup From Northwest Spain)

• 12 c. water
• 1/2 lb. baby lima beans
• 1/4 lb. salt pork (should be washed and soaked a day to cut the salt)
• 1/4 lb. chunk cured ham
• 1 ham bone
• 1 small onion
• salt
• pepper (freshly ground)
• 3 medium new potatoes, peeled and quartered
• 2 to 3 bunches broccoli rabe, chopped
• small piece salted lard (for flavor)

1. In a large pot, combine first 9 ingredients and bring to a boil.
2. Cover and simmer on low about 3 hours or until beans are tender.
3. When meat is tender, take out so that it won't overcook. Add the potatoes and broccoli rabe.
4. Taste broth; add salt if needed.
5. Cook for 30 minutes or until potatoes are done.
6. Cut meat into bite size pieces and return to pot.
7. Serve in large soup bowls.
8. Include pieces of meat, potato, beans and greens in each portion.

water, baby lima beans, salt pork, chunk cured ham, ham bone, onion, salt, pepper, new potatoes, broccoli rabe, lard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=312730 (may not work)