The best soups I have tasted in Spain have been served to me in Galicia. Be they fish soups or, as is the case here, a traditional soup that mixes veggies with pork and hails from this glorious corner of Spain. Filling, warming and one to savour.


  • 250 grams of white haricot or butter beans, soaked overnight
  • 2 tablespoons of pork lard or diced fat bacon
  • 500 grams of tender young turnips, chunked
  • 1 kilo of potatoes, peeled and chunked
  • 500 grams of spring greens, finely sliced
  • Salt and Pepper


Drain the beans and put them in a spacious flameproof pot with enough water to cover to a depth of two fingers width. Bring to the boil, skim off the grey foam which rises, and add the lard or bacon. Turn down the heat, loosely cover with a lid and leave to bubble gently for about 90 minutes, or until the beans are tender, adding more boiling water as required. The level of water should remain roughly constant. Season with salt and pepper. Ladle half the broth into another pot, bring to the boil and add the turnips. Return the broth to the boil and add the potatoes. Simmer for 15 minutes or so, until the vegetables are nearly soft. Add the spring greens to the same pot.  Bring back to the boil, cover and cook for a further 6-10 minutes, until the vegetables are soft. Set the two pots on a table for friends to combine their own.