Potato and Bean Soup with Turnip Tops

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This soup originates in Galicia in north-west Spain. Different meats are added and often served separately after the soup.


  • 1 lb (450 g) potatoes, peeled and quartered
  • 8 oz (225 g) dried haricot beans
  • 4 pints (2.3 litres) water
  • 1 large onion, chopped
  • 8 oz (225 g) streaky pork rashers, cut into pieces
  • 1 lb (450 g) shoulder of bacon, cut into pieces
  • 1Β½ lb (700 g) turnip tops or kale, chopped
  • 2 chorizo sausages, chopped
  • Sea salt and freshly ground black pepper


Soak the beans overnight. Drain and rinse and bring them to a boil in a large pan with the water, onion, pork and bacon. Simmer for about 1Β½ hours, then add the potatoes and the turnip tops and cook for another half hour.

Add the sausages 10 minutes before the end. Season and serve.

β€˜The poor will not eat potatoes if they can get anything else.’

Thomas Ruggles, writing in 1794.

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