CALDO GALLEGO
Caldo Gallego has its origins in the humble kitchens of rural communities, crafted to sustain families with minimal, locally sourced ingredients. Combining turnip greens (grelos), potatoes, white beans, and pork, this hearty soup was designed to provide warmth and nourishment, particularly during colder months.
Born out of necessity, it embodies the resourcefulness of the people and has become a treasured dish that reflects the simplicity and authenticity of traditional Galician cooking. Today, it remains a staple, celebrated for its comforting flavors and deep cultural roots.
Servings
8
Ready In
1hr 10min
Calories
350
Good For
Lunch | Diner | Tapa
A Galician Stew with Meat and Greens
ABOUT THIS RECIPE
By: Nicole
This Caldo Gallego recipe serves 8 people, depending on portion size and how it’s served.
As a main dish: Perfect for 8 people when served with a slice of bread or a side of rice for a hearty meal.
As a starter or side dish: Serves 8 in smaller bowls, ideal as a warming first course or a light accompaniment to a larger spread.
TIP
Feel free to swap out the chorizo for smoked sausage, replace turnip greens with kale, chard, or any other dark leafy greens (just avoid spinach), and use a ham hock in place of smoked ham.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, minced
- 8 cloves garlic, minced
- 2 Spanish chorizo links, sliced
- 2 thick slices smoked ham, diced, or more to taste
- 3 medium potatoes, peeled and diced
- 2 medium turnips, peeled and diced
- 8 cups chicken stock
- 1 (15 ounce) can white cannellini beans
- 3 cups chopped turnip greens
Nutritional values
Caldo Gallego is a nutritious dish rich in fiber from white beans, vitamins from turnip greens, and energy-providing carbs from potatoes. A 250-gram serving offers around 10-12 grams of protein, primarily from pork or ham. Low in fat if prepared traditionally, it’s packed with minerals like iron and potassium, making it both hearty and wholesome.
- Protien 22%
- Carbs 13%
- Calories 20%
Assuming an average recommended intake of 2200 calories per day
STEP BY STEP INSTRUCTIONS
1 : Prepare the ingredients
Gather all the ingredients: mince the onion and garlic, slice the chorizo, dice the ham, potatoes, and turnips, and chop the turnip greens.
2 : Sauté Onion and Garlic
In a large stockpot, heat the olive oil over medium heat. Add the minced onion and sauté for about 5 to 10 minutes, until the onion becomes translucent. Add the minced garlic and cook, stirring constantly, for another 1 to 2 minutes, or until fragrant.
3 : Brown the Chorizo and Ham
Stir in the sliced chorizo and diced smoked ham. Cook for 3 to 4 minutes, stirring occasionally, until the meat is lightly browned.
4 : Add Potatoes and Turnips
Add the diced potatoes and turnips to the pot. Pour in the chicken stock and bring the mixture to a boil over medium-high heat.
5 : Simmer
Once the soup comes to a boil, reduce the heat to medium-low. Cover the pot and simmer for 20 minutes, or until the potatoes and turnips are tender when pierced with a fork.
6 : Add Beans and Greens
Stir in the drained and rinsed cannellini beans and the chopped turnip greens. Cook for at least 3 more minutes, or until the greens are tender.
7 : Serve
Once everything is well combined and cooked through, taste the soup and adjust seasoning as needed. Serve hot, and enjoy your hearty Caldo de Gallego!
