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| 12 Tasse | water |
| 1/2 x ca. 450 g | Dried white beans |
| 1/4 x ca. 450 g | Salt pork or slab bacon |
| 1/4 x ca. 450 g | Cured ham, in a thick chunk |
| 1/2 x ca. 450 g | Beef chuck |
| 1 | Ham or beef bone |
| 1 klein | onion peeled |
| 1 | Leek or 2 large scallions, well-cleaned |
| | salt |
| | pepper |
| 3 mittel | New potatoes, peeled and quartered |
| 2 | Turnips, scraped and halved |
| 2 Tasse | Coarsely chopped kale, collard greens or Swiss chard, thick stems |
| | Removed |
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In a large pot bring water, beans, salt pork, ham, beef, ham bone, onion, leek, a bit of salt and pepper to a boil. Skim the foam that develops. Cover, reduce heat to a simmer, and cook for 2 hours, or until the beans are just about tender. Add the potatoes, turnips, greens, and more salt if necessary. Cook until potatoes are done, about 30 minutes. Serve in large bowls, making sure to divide up the meats and vegetables. Note: This will definitely stick to your ribs on cold winter nights. Caldo Gallego (Beef, Beans, and Greens Soup, Galician Style)
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