El Faro Vegetable Soup
(GALICIAN VEGETABLE SOUP)
Serving six to eight
2 oz. salt pork leaf
4 oz salt pork belly or knuckles
4 oz dried white kidney bean
one chorizo (Spanish sausage)
4 oz boned veal shank
8 oz washed, peeled and diced potatoes
8 oz broccoli rabe, or perifollo (tips only) or collard greens
or soft green cabbage
3 qt water
In a five quesrt pot bring water to boil. Add all meats, punching holes in
the sausage casing so it releases its flavor and color.
Reduce heat to low and boil one hour.
Add beans. When beans are soft, the water should be whitish in color. Remove
meats and let them cool.
Add potatoes. Cut up and wash vegetables, and add as well. Cut all meats into
small cubes and return them to the pot until the vegetables are cooked.
BUEN SABOR, Y