Caldo Gallego
Warm up with a hearty bowl of Caldo Gallego, a traditional Galician soup that captures the rustic flavors of northern Spain. This soul-soothing dish is a medley of tender white beans, smoky chorizo sausage, and velvety russet potatoes, simmered to perfection in a rich broth infused with ham hock. A generous helping of earthy collard greens adds a vibrant touch, while sautéed garlic and a hint of smoked paprika elevate the savory depth. Perfect for cozy family dinners, this one-pot marvel is easy to prepare and best enjoyed with crusty bread for dipping. With its comforting ingredients and authentic Spanish roots, Caldo Gallego is a must-try for fans of hearty soups and traditional European cuisine.
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Recipe Information
Ingredients
- 1 cup Dried white beans (such as cannellini or navy beans)
- 8 cups Water
- 1 unit Ham hock
- 2 links Chorizo sausage
- 2 large Russet potatoes
- 4 cups Collard greens (or turnip greens)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika (optional)
Instructions
Rinse the dried white beans under cold water and soak them in enough water to cover overnight. Drain and set aside.
In a large stockpot, combine the soaked beans with 8 cups of water and bring to a boil. Reduce the heat to low and simmer.
Add the ham hock to the pot and allow it to simmer with the beans for 60 minutes, stirring occasionally to prevent sticking.
While the beans are cooking, peel and chop the potatoes into 1-inch cubes, and roughly chop the collard greens. Set them aside.
After the beans have cooked for 60 minutes, add the chorizo sausage to the pot. Allow the mixture to simmer for another 30 minutes.
Remove the ham hock from the pot and shred the meat, discarding any skin, fat, or bone. Add the shredded ham back into the pot.
Heat olive oil in a small skillet over medium heat and sauté the garlic until fragrant, about 1-2 minutes. Stir the garlic into the soup.
Add the diced potatoes, collard greens, and salt to the pot. Continue simmering the soup for 25–30 minutes, or until the potatoes and greens are tender.
Season with ground black pepper and smoked paprika (if using), adjusting the salt to taste.
Remove the chorizo links from the pot, slice into rounds, and return to the soup for serving.
Serve the Caldo Gallego hot with crusty bread for an authentic experience.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 2.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
