Caldo Gallego
A hearty and comforting Galician white bean soup, perfect for a chilly day. This traditional dish features tender white beans, nutrient-rich greens, potatoes, and savory pork.
🧂 Ingredients
- 400 g Dried white beans (e.g., alubias, cannellini)(Soaked overnight)
- 400 g Turnip greens or collard greens(Washed and roughly chopped)
- 4 Medium potatoes(Peeled and cut into 1-inch cubes)
- 1 link (approx. 150-200g) Spanish chorizo(Cut into 1/2-inch thick slices)
- 300 g Pork shoulder or pork belly(Cut into 1-inch cubes)
- 1 Smoked ham bone(Adds depth of flavor)
- 2 liters Water or low-sodium chicken broth(For the soup base)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the soaked white beans thoroughly under cold water and drain. Place the drained beans in a large pot or Dutch oven.
⏱️ 5 minutes - 2
Add the pork shoulder, ham bone, and 2 liters of water (or broth) to the pot with the beans. Bring to a rolling boil over high heat, then immediately reduce the heat to low, cover, and simmer gently.
⏱️ 1 hour 30 minutes - 3
Add the cubed potatoes to the pot. Continue to simmer, covered, until the potatoes are tender when pierced with a fork, about 20-25 minutes.
⏱️ 25 minutes - 4
Stir in the chopped turnip greens and sliced chorizo. Increase the heat slightly to maintain a gentle simmer. Cook for another 15-20 minutes, or until the greens are wilted and tender, and the chorizo has released its flavor into the broth.
⏱️ 20 minutes - 5
Taste the caldo and season generously with salt and freshly ground black pepper as needed. Remove the ham bone before serving. Ladle the hot soup into bowls.
⏱️ 5 minutes
💡 Pro Tips
- ✓For best results, soak the beans overnight. If short on time, use the quick-soak method: cover beans with water, boil for 2 minutes, let stand for 1 hour, then drain.
- ✓The soup should be thick and hearty. Adjust liquid if necessary.
- ✓Greens are added towards the end to retain their vibrant color and nutrients.
- ✓This soup is even better the next day as the flavors meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 'lacón' (cured pork shoulder) for an authentic Galician touch.
- Incorporate other root vegetables like carrots or parsnips.
- For a vegetarian version, omit the pork and ham bone, and use vegetable broth. Add smoked paprika for a smoky flavor.