Caldo Gallego Galician Meat and Vegetable Soup

• 2 cups dried cannellini beans
• 5 russet potatoes, 3 1/2 pounds peeled and chunked
• 3 chorizo sausage, semifresh 1/2 pound whole with skin
• 1 bunch broccoli rabe, large bunch trimmed cut into 1-inch pieces
• 1 (1 3/4 lb) half roasting chickens, 1 3/4 pound bone-in and with skin
• 1 (1 1/2 lb) pork belly
• 1 (1 1/2 lb) boneless veal shoulder
• 1 (3/4 lb) smoked ham, 3/4 pound piece
• 1 pig's foot, fresh

1. Soak beans in enough water to cover 2", overnight.
2. Drain beans and rinse well.
3. Transfer to a pot large enough to hold all th ingredients as listed, add 1 quart cold water.
4. Bring to a boil and skim foam.
5. Add 2 cups cold water, return to a boil.
6. Add 2 more cups water, returning to a boil once more.
7. Add all ingredients along with 3 quarts water.
8. Bring to a boil, reduce heat to medium-high, continue to boil, partially covered, for 20 minutes.
9. Reduce heat to medium-low and simmer, still partially covered, stirring to break up potatoes as they soften for about 4 hours.
10. Meats should be very tender and the potatoes will have thickened the soup.
11. Remove all meats, discarding all but the chorizo.
12. (The meats can be utilized in other dishes.
13. ).
14. Cut chorizo up into 1" rounds.
15. Remove all bones from stock and stir in chorizo.
16. Rewarm if necessary.
17. Salt to taste.

beans, russet potatoes, chorizo sausage, broccoli rabe, roasting chickens, pork belly, veal shoulder, ham

Taken from www.food.com/recipe/caldo-gallego-galician-meat-and-vegetable-soup-224970 (may not work)