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Title: Caldo Gallego Soup
Categories: Caribbean Soup Pork Vegetable Poultry
Yield: 1 Pot
| 2 | qt | Water |
| 1 | Ham bone small | |
| 1 | Ham hock | |
| 1/2 | c | Northern beans (dry) |
| 1/2 | lb | Beef short ribs |
| 1 | ts | Salt |
| 2 | Potatoes diced | |
| 1 | Bunch collard greens washed & chopped | |
| 1/2 | c | Onion chopped |
| 3 | tb | Bacon grease |
| 1 | Blood sausage (Morzilla) sliced | |
| 1/3 | c | Green Bell Pepper chopped |
| 1 | Bay leaf |
Soak the beans overnight. In a large pot bring the water to a boil. Add the ham bone, ham hock, bay leaf, short ribs, and salt. Remove any froth that forms, turn heat down to Simmer, cover and cook for 30 minutes. Add the beans and cook until the beans are tender. Add the remaining ingredients and cook until the onion is translucent. Uncover and cook for 10 minutes more. Origin: El Pilon Cafe - Tampa, Fl, circa 1994
Posted by Don Houston to the Fidonet COOKING echo
Caldo Gallego soup is a great hearty soup made from collard or turnip greens.
[For a reasonably tasty low-fat version substitute turkey meat for the ham hocks, beef ribs, blood sausage and bacon grease. Boil the onions instead of frying them. Tip from One Meal At A Time by Martin Katahn, (who also skips the green pepper).- JW]
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