Bob's Caldo Gallego: Perfect for March Days

(Spanish White Bean Chorizo Soup) Caldo Gallego means Galacian broth. This earthy main dish soup is a mainstay in Spanish communities and hails from Spain’s Galacia region. Just add a baguette and you’ve got dinner.
Photography By Brooke Stevens | March 02, 2017

Ingredients

  • 4 ounces raw chorizo sausage
  • 1 large onion, chopped
  • ½ lb. bone-in ham hock
  • 1 4-ounce ham steak, cubed
  • 2-3 garlic cloves crushed
  • 5-6 cups water or chicken stocks
  • 2 (19-ounce) cans cannellini beans
  • 3 green onions, chopped
  • 2 leeks, chopped
  • 3 medium potatoes
  • 1 turnip, peeled and chopped
  • ½ bunch turnip or collard greens
  • Salt and pepper
  • Cilantro (optional)

Preparation

1. Combine sausage, onion, garlic and ham steak in a large saucepan or Dutch oven. Saute 10-15 minutes. Add stock, green onions, leeks, potatoes, turnip, turnip greens and ham hock. Simmer 30 minutes.

2. Puree 1 can beans until chunky. Add the pureed beans and the remaining beans to soup and simmer 10-30 minutes more. Garnish with fresh cilantro.

Ingredients

  • 4 ounces raw chorizo sausage
  • 1 large onion, chopped
  • ½ lb. bone-in ham hock
  • 1 4-ounce ham steak, cubed
  • 2-3 garlic cloves crushed
  • 5-6 cups water or chicken stocks
  • 2 (19-ounce) cans cannellini beans
  • 3 green onions, chopped
  • 2 leeks, chopped
  • 3 medium potatoes
  • 1 turnip, peeled and chopped
  • ½ bunch turnip or collard greens
  • Salt and pepper
  • Cilantro (optional)
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60