This substantial soup draws inspiration from caldo gallego, a classic dish from Galicia in northwestern Spain. The bacon plus smoked paprika (and cumin, if you have a jar in the pantry) are meant to mimic the flavors of Spanish dry-cured chorizo. (That said, if you wish to add some chorizo, chop about 2 ounces and cook it with the bacon; skip the paprika and/or cumin.) Turnip greens are traditional in caldo gallego, but we use lacinato (also called dinosaur or Tuscan) kale or curly kale, which is more likely to be in your refrigerator and is easier to find in the grocery store.