Caldo Gallego

🧂 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving