Spanish Caldo Gallego - cooking recipe

Ingredients

1/2 lb dried white bean, soaked in water overnight and drained
1 lb chicken thigh
1/2 lb spanish chorizo, cut into 1/2-inch pieces
1/2 lb smoked ham, cut into 1/2-inch dice
1/4 lb salt pork, chopped
1 medium yellow onion, peeled and chopped
3 garlic cloves, peeled and crushed
2 teaspoons Worcestershire sauce
3 shots Tabasco sauce
2 1/2 quarts water
1/2 lb potato, peeled, quartered and sliced
1/2 lb green cabbage, thinly sliced
2 -3 cups kale, tough stems removed, thinly sliced
1/2 lb turnip, peeled, quartered and sliced
salt and pepper

Preparation

In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
Remove chicken from the pot.
Debone the chicken, chop the meat and reserve.
Add to the pot: potatoes, cabbage, kale and turnips.
Simmer, covered, for 25 minutes longer.
Return the boned chicken to the pot and add the salt and pepper.
Simmer a few more minutes until all is hot, and serve.
The soup keeps well for a few days in the refrigerator.