Sopa Pamplina

Debone chicken and slice meat into cubes; set aside. reserve bones and trimmings for broth.

Prepare the chicken broth: combine water, onion, celery, reserved chicken bones and trimmings, and bouillon cubes in a casserole. Simmer for 45 minutes.

Heat oil in a pan and sauté beef chunks. Add ham and cook until golden. Pour off rendered fat; set ham and beef aside.

Add rendered fat to a stockpot. Sauté pork chunks until golden. Add 10 cups strained chicken broth and bring to a boil. Add beef, ham, and ham bone. Boil gently until meat becomes tender. When done, add chicken pieces and continue simmering.

While broth is simmering, add potatoes. When potatoes are cooked, add beans, chickpeas, and water chestnuts. Add peppercorns and season with salt to taste. Continue simmering.

Heat olive oil in another pan and sauté garlic. When garlic is golden, add onions. Add chorizo slices and fry until golden. Stir in tomato paste.

Add chorizo mixture, including oil, to the simmering broth in the stockpot.

Add sliced cabbage and green beans. Continue simmering over low heat. Add liquid seasoning.

Add castañas and pechay Tagalog. do not overcook. Ladle soup into bowls and serve hot.