Potato and Bean Soup with Turnip Tops

Name: Potato and Bean Soup with Turnip Tops
Cuisine: Spain
Ingredients: Sea salt and freshly ground black pepper; 8 oz (225 g) streaky pork rashers, cut into pieces; 1 large onion, chopped; 4 pints (2.3 litres) water; 8 oz (225 g) dried haricot beans; 1 lb (450 g) shoulder of bacon, cut into pieces; 1½ lb (700 g) turnip tops or kale, chopped; 2 chorizo sausages, chopped; 1 lb (450 g) potatoes, peeled and quartered

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

1 lb (450 g) potatoes, peeled and quartered
8 oz (225

Europe
Spain
Autumn
September
Soup
Mediterranean

Method

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 1½ 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.