Cocido Soup

Name: Cocido Soup
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1.5 lbs beef shank with bone, trimmed; 2 Spanish chorizo, sliced; 2 cans canned chickpeas, drained; 3 carrots, chopped; 2 Yukon Gold potatoes, cubed; 1/2 head Savoy cabbage, shredded; 1 yellow onion, halved; 4 garlic cloves, peeled; 8 cups water; 1.5 tsp kosher salt

A traditional Spanish soup packed with tender beef shank, cured chorizo, hearty chickpeas, and fresh vegetables cooked in a rich broth.

130 minMediumServes 6480 cal/serving

SpanishSoupStovetopStandardHigh FiberHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs beef shank with bone, trimmed
2 Spanish chorizo, sliced
2 cans canned chickpeas, drained
3 carrots, chopped
2 Yukon Gold potatoes, cubed
1/2 head Savoy cabbage, shredded
1 yellow onion, halved
4 garlic cloves, peeled
8 cups water
1.5 tsp kosher salt

Instructions

1

Place 1.5 lbs trimmed beef shank with bone, 2 sliced Spanish chorizo, 1 halved yellow onion, and 4 peeled garlic cloves in a large pot with 8 cups water and bring to a boil.
2

Skim any foam from the surface, reduce heat to low, cover, and simmer for 60 minutes.
3

Add 2 cans drained canned chickpeas, 3 chopped carrots, 2 cubed Yukon Gold potatoes, 1/2 head shredded Savoy cabbage, and 1.5 tsp kosher salt to the pot.
4

Simmer for 45 minutes until vegetables are tender and 1.5 lbs trimmed beef shank with bone reaches an internal temperature of 160F.
5

Remove 1 halved yellow onion and 4 peeled garlic cloves, adjust seasoning, and ladle soup into warm bowls.

Questions

How long does Cocido Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Cocido Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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