Sopa de berzas/Kale soup
Posted: Tue Nov 11, 2003 4:56 pm
This is still one of my favorite foods. This recipe comes from my great-grandmother Tomasa Vallina Garcia.
Bunch of fresh Kale
Garbanzo beans (1 can)
Pork and beans (1 can)
Onion (coarsely chopped)
Potatoes (cut into smallish pieces)
Ham hock
chorizo cut into small rounds
ketchup
salt, pepper
Clean the Kale thoroughly under running water, and cut out all the MAJOR stems (small stems are fine, as they'll soften in the soup)
Add the ham hock to the boiling water and let it cook for about 20 minutes
Add the salt/pepper, potatoes, onion, kale, garbanzos, pork and beans, chorizo, and a generous squirt of ketchup; stir and mix everything up.
Let cook until the potatoes are soft.
This soup is better after one day in the fridge. Heat it up and eat it with some home-made bread....I'm getting hungry just writing this down....
To make a healthier version of this soup, omit the ham hock in favor of four beef boullion cubes (or a can of beef stock) and forego the chorizo. I wouldn't advise using any other kind of chorizo than Spanish, as the spices in the different sausages will drastically alter the flavor of the Kale. If you omit the chorizo, add a little paprika to your soup.... yum!
Bunch of fresh Kale
Garbanzo beans (1 can)
Pork and beans (1 can)
Onion (coarsely chopped)
Potatoes (cut into smallish pieces)
Ham hock
chorizo cut into small rounds
ketchup
salt, pepper
Clean the Kale thoroughly under running water, and cut out all the MAJOR stems (small stems are fine, as they'll soften in the soup)
Add the ham hock to the boiling water and let it cook for about 20 minutes
Add the salt/pepper, potatoes, onion, kale, garbanzos, pork and beans, chorizo, and a generous squirt of ketchup; stir and mix everything up.
Let cook until the potatoes are soft.
This soup is better after one day in the fridge. Heat it up and eat it with some home-made bread....I'm getting hungry just writing this down....
To make a healthier version of this soup, omit the ham hock in favor of four beef boullion cubes (or a can of beef stock) and forego the chorizo. I wouldn't advise using any other kind of chorizo than Spanish, as the spices in the different sausages will drastically alter the flavor of the Kale. If you omit the chorizo, add a little paprika to your soup.... yum!
