Caldo Gallego

Name: Caldo Gallego
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 1/2 cups dried white beans (cannellini or navy), soaked overnight, drained; 1 smoked ham hock; 6 oz Spanish dried chorizo, sliced into coins; 2 small turnip (or small white potato), peeled, diced; 1 yellow onion, diced; 4 cloves garlic, smashed; 6 cups collard greens or kale (Galician grelos if available), stems removed, chopped; 2 tbsp olive oil; 10 cups water; 2 bay leaf; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground

A nourishing Galician white bean and greens soup simmered with ham hock and chorizo. This rustic Spanish stew is hearty enough to serve as a full meal on a cold day.

110 minMediumServes 6390 cal/serving

SpanishSoupStovetopHigh ProteinHigh FiberGluten-FreeDairy-FreeAlcohol-FreeCorn-Free

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Ingredients

1 1/2 cups dried white beans (cannellini or navy), soaked overnight, drained
1 smoked ham hock
6 oz Spanish dried chorizo, sliced into coins
2 small turnip (or small white potato), peeled, diced
1 yellow onion, diced
4 cloves garlic, smashed
6 cups collard greens or kale (Galician grelos if available), stems removed, chopped
2 tbsp olive oil
10 cups water
2 bay leaf
1 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

1

In a large heavy pot, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion and cook until softened, about 5 minutes. Add 4 cloves smashed garlic and stir for 1 minute.
2

Add the 1 smoked ham hock, drained 1 1/2 cups dried white beans (cannellini or navy), 6 oz sliced into coins Spanish dried chorizo, 2 small peeled, diced turnip (or small white potato), 2 bay leaf, and 10 cups water. Bring to a boil, then reduce heat to a steady simmer.
3

Skim any foam from the surface. Simmer uncovered for 60 to 70 minutes until the beans are completely tender and the ham hock meat is falling off the bone.
4

Remove the ham hock. Pull the meat from the bone, discard the skin and bone, and shred the meat. Return the shredded meat to the pot. Remove and discard the bay leaf.
5

Add 6 cups stems removed, chopped collard greens or kale (Galician grelos if available) to the pot. Simmer for 8 to 10 minutes until the greens are tender. Season generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
6

Ladle into bowls and serve hot. The soup thickens nicely as it sits.

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Questions

What is Caldo Gallego?

A nourishing Galician white bean and greens soup simmered with ham hock and chorizo. This rustic Spanish stew is hearty enough to serve as a full meal on a cold day. This reference files it under Spanish soup: made on the stovetop, rated medium and about 110 minutes start to finish.

What should Caldo Gallego look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the beans are completely tender and the ham hock meat is falling off the bone. Step 5: cook until the greens are tender.

What can I use instead of chorizo in Caldo Gallego?

The entry for Caldo Gallego calls for 6 oz Spanish dried chorizo, sliced into coins. 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.

Is Caldo Gallego gluten-free?

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

How many calories are in Caldo Gallego?

One serving (the recipe makes 6) is about 390 calories, with 28 g protein, 42 g carbohydrate and 13 g fat, plus 11 g fiber and 883 mg sodium. The figures are estimates computed from the ingredient list.

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