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Cuban White Bean Soup (Caldo Gallego)

• 2 1/2 cups dried white beans
• 1/4 cup olive oil
• 3/4 cup Spanish chorizo, casings removed, and bias-sliced in two-inch chunks
• 2 cups smoked ham, cubed
• 2 cups white onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons white flour
• 6 cups ham broth
• 1 cup white wine
• 2 cups Roma tomatoes, peeled and chopped
• 2 cups yellow potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh spinach chopped
  

Cover dry beans with water and let stand covered overnight. Discard water. In an eight-quart stockpot, sauté the chorizo and ham in the olive until the chorizo has colored the oil. Add the onions and sauté until limp; add minced garlic and sauté briefly. Gradually add white flour, stirring constantly to prevent those oh so annoying lumps!
Add ham broth, wine, tomatoes, beans, potatoes, cumin, salt, and pepper. Bring to a boil, then cover and cook on low for about two to three hours. The potatoes and ham should be very tender! (The longer you simmer it, the better it tastes!) Better the day after....

Add the spinach just before the soup is done – cook only for an additional five minutes! Adjust seasonings to taste and serve.

Serves 6

Great as is with just a loaf of Cuban bread!!!!!!!!!!!!