I only managed to make one out of the three soups on my wish list this weekend. And boy am I glad that I did! I made a few changes to the recipe and the result was a hearty, spicy soup that any meat and potatoes person would be happy with.
Unfortunately my camera seems to be dead, so no pictures (again).
adapted from Crepes of Wrath
1/4 pound pancetta or slab bacon, cut into 1/4-inch slices - I used bacon.
1 15-ounce can white beans, drained and rinsed
1 medium onion, chopped into 1/2 inch cubes
1 large baking potato or 1/2 pound smaller potatoes, cubed into 1/2 inch pieces
1 large turnip, peeled and cubed into 1/2 inch pieces - I ommited this, but only because they didn't have any at the grocery store I went to. I will add it next time.
1/4 pound ground chorizo
1/2 pound turnip greens (or other dark leafy green, such as kale or spinach), washed, stemmed and coarsely chopped - I used kale.
1/2 teaspoon red pepper flakes (optional)
salt and pepper to taste
1. In a large soup pot, bacon and chorizo over medium heat for about ten minutes, stirring occasionally, until the fat is rendered and the bacon is just crispy.
2. Add onion and cook until translucent.
2. Add potato and turnip to the pot along with enough water (I used vegetable broth because I had it) to cover, and simmer for about 20 minutes until almost soft but not falling apart.
3. Add the beans, greens, and red pepper flakes and continue simmering until the greens are tender. Season to taste with salt and pepper. Serve with crusty bread. Serves 8-10.
Sometime in the near future I'll post the recipe and review for Gingerbread Pumpkin Bars.