Caldo Gallego(Spanish Vegetable Bean Soup) - cooking recipe

Ingredients

8 c. water
1 lb. navy beans (pea)
1 lb. navy beans
1 lb. turnip greens, chopped small
2 lb. cooking ham, ham hocks or salt pork, cut in 1-inch squares
1/4 tsp. pepper
1 bay leaf
1 lb. butternut squash, cut in 3/4-inch squares
2 Tbsp. chicken soup base
12 to 16 c. water
4 pinches fresh saffron or 1/2 tsp. powdered saffron
3 medium onions, chopped
8 carrots, cut in 1/4-inch rounds
6 medium potatoes, cut in 3/4-inch squares
1 Tbsp. vinegar
lime juice to taste
salt to taste

Preparation

Wash beans and soak overnight in 8 cups water.
Drain and add 12 to 16 cups water.
Add turnips, ham, saffron, soup base, pepper and bay leaf.
Bring to boil; cook, uncovered, about 2 hours. Stir occasionally.
Then add rest of vegetables and vinegar.
Cook additional 45 minutes to 1 hour.
Serve hot.
Salt to taste.
Add a squeeze of lime juice, if desired.
This is a delicious vegetable soup from Spain.