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Caldo Galego

A hearty Cuban style white bean soup simmered with tender potatoes, collard greens, smoked ham, and spicy Spanish chorizo.

70 minMediumServes 6410 cal/serving

CubanSoupStovetopHigh ProteinStandardHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 8 oz Spanish chorizo, sliced
  • 1 lb smoked ham hock
  • 6 cups chicken broth
  • 2 large Yukon Gold potatoes, cubed
  • 2 cans cannellini beans, drained
  • 4 cups collard greens, chopped
  • 1/2 tsp salt

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large soup pot over medium heat.

  2. 2

    Add 1 medium diced yellow onion, 4 minced garlic cloves, and 8 oz sliced Spanish chorizo, sautéing for 5 minutes until vegetables soften.

  3. 3

    Pour in 6 cups chicken broth and add 1 lb smoked ham hock, bring to a simmer, and cook for 30 minutes until the ham hock reaches an internal temperature of 160°F.

  4. 4

    Shred meat from ham hock, then return it to the pot along with 2 large cubed Yukon Gold potatoes, 2 cans drained cannellini beans, 4 cups chopped collard greens, and 1/2 tsp salt.

  5. 5

    Simmer for 15 minutes until potatoes are tender, then serve warm.

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Questions

What is Caldo Galego?

A hearty Cuban style white bean soup simmered with tender potatoes, collard greens, smoked ham, and spicy Spanish chorizo. This reference files it under Cuban soup: made on the stovetop, rated medium and about 70 minutes start to finish.

What should Caldo Galego look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until vegetables soften. Step 5: cook until potatoes are tender. A reading of 160 F on a thermometer settles it.

What can I use instead of chorizo in Caldo Galego?

The entry for Caldo Galego calls for 8 oz Spanish chorizo, sliced. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I use dried beans instead of canned in Caldo Galego?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Caldo Galego uses 2 cans cannellini beans, drained.

Is Caldo Galego gluten-free?

Yes. As written, nothing in the ingredient list for Caldo Galego is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the chorizo and the broth.

How much protein is in Caldo Galego?

One serving (the recipe makes 6) has 22 g of protein in about 410 calories, alongside 38 g carbohydrate and 18 g fat, plus 8 g fiber and 890 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

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