Caldo Gallego (Galician Soup)


1 cup dry white beans, (pre-soaked)

2 quarts water

2 chorizos (Spanish sausage)

About 6 small pieces of pork fat

½ lb cured ham (chopped)

¼ cup green pepper (chopped)

1 onion (finely chopped)

1 tbsp garlic (minced)

1 tbsp tomato sauce

1 tbsp extra virgin Spanish olive oil

¼  cup chopped turnip

1 cup collard greens (chopped)

1 potato (peeled and chopped into about ½” chunks)


In a stockpot, add all ingredients (do not add potatoes and collard greens). On medium-low heat, cook until beans feel tender (about 2½ to 3 hours). Add collard greens, potato chunks and salt to taste and cook for additional 15-20 minutes or until tender.

Servings: about 8

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