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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender. | 2. Remove chicken from the pot. | 3. Debone the chicken, chop the meat and reserve. | 4. Add to the pot: potatoes, cabbage, kale and turnips. | 5. Simmer, covered, for 25 minutes longer. | 6. Return the boned chicken to the pot and add the salt and pepper. | 7. Simmer a few more minutes until all is hot, and serve. | 8. The soup keeps well for a few days in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	1/2	lb	drained dried	762.0361	141.1808	47.8767	2.6762
chicken thigh	1			1993.2	3.5787	43.3974	200.3619
chorizo	1/2	lb	cut	1031.9423	4.2185	54.6589	86.7966
ham	1/2		smoked cut	-	-	-	-
salt pork	1/4		chopped	53.0145	0.0	0.3579	5.7054
yellow onion	1		peeled chopped	-	-	-	-
garlic clove	3		peeled crushed	-	-	-	-
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
tabasco sauce	3	shots		-	-	-	-
water	2 1/2	quarts		-	-	-	-
potato	1/2		peeled quartered sliced	-	-	-	-
green cabbage	1/2		sliced	-	-	-	-
kale	2 -3	cups	sliced	0.0	0.0	0.0	0.0
turnip	1/2		peeled quartered sliced	8.54	1.9611	0.2745	0.0305
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.