Caldo Gallego

• 2 tablespoons extra virgin olive oil
• 1/4 pound salt pork or bacon, diced
• 1/4 pound ham, preferably Serrano or prosciutto, with some of its fat, diced
• 1 cup dried white beans, soaked overnight (if you have the time) and drained
• 1/2 pound waxy (new) potatoes, peeled and cut into small chunks
• 1 onion, sliced
• 1/4 pound turnips, trimmed, peeled, and diced
• 1 dried chorizo sausage, about 1/2 pound, peeled and sliced
• 1 small head of cabbage, preferably Savoy
• Salt and black pepper to taste

1. Heat the oil in a large, heavy saucepan or flameproof casserole over medium-high heat.
2. Add the pork and ham and brown, then stir in the beans.
3. Pour in enough water to cover the beans by 3 inches and bring to a boil, then lower the heat, cover, and simmer for 40 minutes or until the beans are nearly tender.
4. Add the potatoes, onion, and turnips and simmer until the potatoes are tender, about 20 minutes.
5. Then add the chorizo and cabbage and cook just until the chorizo is heated through and the greens are soft, 10 to 20 minutes more.
6. Season with salt and pepper and serve.
7. (You can prepare the soup entirely in advance, but do not let sit for more than a few hours or the potatoes will begin to disintegrate.)

extra virgin olive oil, salt, ham, white beans, potatoes, onion, chorizo sausage, head of cabbage, salt

Taken from www.epicurious.com/recipes/food/views/caldo-gallego-385864 (may not work)