You might say; "this is a Meal-in-a-pot." It freezes well and can be portion-packed for future meals.

Caldo Gallego makes an excellent main course entree when served with a hearty salad and a great loaf of crusty bread. It is also great served in smaller portions with a small salad and luncheon sandwich.

INGREDIENTS

• 1-8 Ounce smoked ham slice.
• 1/2 Lb. Beef, boneless; round, stew, or chuck.
• 1/2 Lb. Pork, boneless, inexpensive cuts are fine.
• 1/2 Lb. Veal, boneless, inexpensive cuts are fine.
• 4 Slices, bacon.
• 1 Chorizo Spanish sausage link, sliced into thin rounds.
• 1/2 Small chicken, or parts of your choice.
• 2 Smoked ham hocks.
• 1 Small head white cabbage or 1/2 medium. About 2 Lbs. Cut into 1" dice.
• 4 Small or 3 medium, fresh turnips, quartered.
• 1 Lb. Small white potatoes, peeled and quartered.
• 1 Large or 2 medium onions, peeled and cut into 3/8" dice.
• Salt and pepper to taste.
• 1 Bay leaf.
• 2 Large garlic cloves, minced.
• 1 Large carrot, sliced into 1/8" rounds.
• 1 14-1/2 ounce can chopped turnip greens.
• 2 16 Ounce cans white beans, your choice.
• Navy beans.
• Great Northern beans.
• Cannellini beans.
• Garbonzos [Chick peas].

PREPARATION

1. Open all cans.[g]



2. Trim meats of all fat and gristle.



• Cut into 1/2" chunks.



• Place in large bowl and reserve.



3. Cut-up your 1/2 chicken.



• Cut-off leg, thigh and wing.



• Cut back in half.



• Remove excess fat and skin, if you desire.



• Place cut-up chicken in bowl with trimmed meats and reserve.



4. Sprinkle meats and chicken with salt and pepper.



5. I prefer to add an extra layer of flavor and color to the Caldo by browning the meats before simmering.



• You may brown your meats in your soup pot, a separate saute pan, or under the broiler. I broil them for about 10 to 12 minutes. Do not let ham burn or get dried-out.



• When meats have browned, remove and reserve the chicken parts. Place the other browned meats in your soup pot, if not already there. Cover with cold water. I use a mixture of half water and half chicken or pork stock. Cover and bring to the boil over high heat. Reduce heat and simmer about 2 to 2 1/2 hours or until meats are almost tender.



• Add chicken parts, carrots, potatoes, turnips, cabbage and onions. Return to a simmer and simmer for about 15 minutes.



• Remove chicken parts and ham hocks. When cool enough to handle, remove meat from bones, cut into 1/2" dice and return to soup pot.



• Add canned beans and turnip greens; return soup to the simmer. Adjust seasoning and simmer about 10 to 15 minutes longer. Soup should be finished.

NOTES

• Frozen leftover soup should be allowed to defrost in the fridge for 1 to 2 days before using. Reheat over moderate heat. NEVER let it boil or stir it vigorously. Be gentle. Otherwise you will have mush.