40 minutes
A comforting soup with smoky bacon, hearty vegetables, and tender beans, inspired by Galician cuisine.
cups
slices
Baking Potatoes, peeled and cut into 1-inch pieces
each
Green Cabbage Leaves, cut into 2 to 3 pieces each
0 lb
to taste
to taste
Small White Beans, canned, drained
0 oz
1. Prepare the Stock
Pour the chicken stock into a large saucepan. If you’re using water and bouillon cubes, add them now along with a ham bone if you have one.
2. Add Bacon and Vegetables
Add the slices of smoked bacon, peeled and cut potatoes, and cabbage or greens to the saucepan.
3. Bring to Boil and Season
Bring the mixture to a boil over medium-high heat. Season the soup with salt and pepper to taste.
4. Simmer the Soup
Lower the heat and cover the saucepan with a lid. Let the soup simmer gently for 30 minutes.
5. Add Beans and Final Simmer
After 30 minutes, add the drained small white beans to the saucepan and let cook for an additional 5 minutes.
Start with the freshest vegetables and try using dried beans that you've soaked and cooked yourself for better texture and flavor.
Use homemade vegetable or chicken broth, or a low-sodium store-bought option to better control salt levels.
Use Spanish smoked paprika (pimentón), and consider a mix of sweet and hot smoked paprika for a nuanced flavor profile.
Taste and adjust the seasoning with salt and pepper just before serving, as flavors develop during cooking.
Caramelize onions and peppers before adding to the soup to add depth to the flavor.
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