Before I started cooking, I measured out the ingredients and put them in my preparation bowls. I started with slicing a 1/4 pound of bacon. You can also use a 1/4 pound of diced salt pork. I started using a plain edge knife, but I was having trouble cutting through the bacon because it was sliding around the cutting board. Barrier-Free Tip: Instead of using a knife, using scissors was much more efficient . The recipe calls for a 1/4 pound of diced Serrano or prosciutto ham, but I decided to get generic ham that was already diced and put it in a preparation bowl. Using another cutting board, I sliced about a 1/2 pound of pre-cooked sausage into quarts and put the sausage in a preparation bowl. You can also use smoked chorizo sausage, if you prefer.
The next step is to chop the potatoes, turnips, and kale. The recipe calls for a 1/4 pound of turnips, peeled and diced. My first attempt involved chopping the turnip in half before peeling it to get a better grip, but I couldn’t get the knife through the turnip. Therefore, the turnip won that round. Not wanting to wast any more time and energy, my dad stepped in and helped me chop and peel the turnip. I do have an adapted peeler, but it would have taken a lot of energy and time if I peeled the whole turnip by myself.
While my dad was finishing chopping the turnips, I started chopping 1/2 pound of potatoes. Barrier-Free Tip: You can use any type of potatoes you want, but I chose red potatoes because I knew I wouldn’t have to peel them. In lieu of coring and shredding a cabbage, I tore off the equivalent amount of kale greens from the stems. The recipe also calls for 1 sliced onion, but I decided to use frozen chopped onions. By the time, I finished chopping all the vegetables and meat, it had been an hour.
After sautéing the ham and bacon into the pot with two tablespoons of olive oil until the bacon became brown, I added the potatoes, turnips, onions and 6 cups of chicken stock. Instead of chicken stock, you can also use water. I let the soup cook for about 20 minutes or until the potatoes are tender. Then added the sausage, kale and a cup of white beans and let the soup cook until the sausage became heated through and the kale softened. Before serving the soup, I seasoned the soup with salt and pepper. I made some cornbread from a mix to go with the soup.
My family like this recipe and it went well with the cornbread. They did suggest that I add more vegetables in the soup, such as carrots and mushrooms.
This recipe was adapted and originally came from a cookbook entitled, How to Cook Everything: 2,000 Simple Reasons for Great Food by Mark Brittman.
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