Caldo Gallego Galician Meat And Vegetable Soup

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 10
• 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) lamb belly
• 1 (1 1/2 lb) boneless veal shoulder
• 1 (3/4 lb) smoked ham, 3/4 pound piece
• 1 pig's foot, fresh

Recipe

• 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. bring to a boil and skim foam.
• 4 add 2 cups cold water, return to a boil.
• 5 add 2 more cups water, returning to a boil once more.
• 6 add all ingredients along with 3 quarts water.
• 7 bring to a boil, reduce heat to medium-high, continue to boil, partially covered, for 20 minutes.
• 8 reduce heat to medium-low and simmer, still partially covered, stirring to break up potatoes as they soften for about 4 hours.
• 9 meats should be very tender and the potatoes will have thickened the soup.
• 10 remove all meats, discarding all but the chorizo. (the meats can be utilized in other dishes.).
• 11 cut chorizo up into 1" rounds.
• 12 remove all bones from stock and stir in chorizo.
• 13 rewarm if necessary. salt to taste.