* 300 grams chickpeas
* 1 / 4 kg chicken
* 1 knee bone
* 75 gr. fresh pork bacon
* 1 onion sausage
* 2 carrots
* 2 potatoes
* Salt to taste
* 250 gr. shank (cattle)
* 1 ham tip
* 1 cane bone
* 100 gr. Sausage stew
* 1 small head cabbage
* 1 turnip
* 75 gr. medium noodles
Preparation:
Soak chickpeas overnight in warm water with salt. Bring 2 quarts water in large pot and add the meat and bones washed, bringing fire and when it starts to boil, remove foam from the surface.
Drain the beans, put them in a network and add to broth.
Cook over low heat 2 to 3 hours. Meanwhile, chop the cabbage, wash and cook in another pan, in a bit of broth cooked with black pudding and chorizo, heat reserve. (There is a cook who likes all the cooked).Halfway through cooking (about 1 hour and a half later) add the carrots, turnips and potatoes, all peeled and washed, but whole.
Finish cooking. If you add water to the pot, should be hot, to avoid damaging the beans.Once the beans tender, remove 1 liter of broth and cook the noodles in it (the amount depends on how you like a thick soup). Make a sauce with garlic 2-3 and add drained and chopped cabbage and fry lightly for 5 minutes.
Serve the soup and then the rest: the beans with cabbage, potatoes, carrots and turnips, and finally, the meat, though the order does everyone.
Note: you will have all the ingredients at our local boutique.
Enjoy!! Caminole!!
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