Caldo gallego recipe: Caldo Gallego – White Bean Soup – Conoce las especies de Puerto Rico

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February 24, 2021
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Caldo gallego recipe: Caldo Gallego – White Bean Soup

Caldo Gallego – White Bean Soup

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Caldo Gallego, or white bean soup, hails from Spain’s Galicia region, a place where good, hot soup and hearty meals reign supreme.

The flavors of GOYA® Chorizo and GOYA® Cannellini meld to make a uniquely Spanish soup. The classic taste is instantly recognizable—spicy sausage infuses the traditional white bean soup recipe with a comforting tang.

Caldo Gallego is a meal on its own or an amazing starter.

Ingredients

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Directions

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Step 1

In large, heavy saucepot over medium-high heat, heat oil. Add onions and chorizo; cook until onions soften and chorizo starts to brown, about 10 minutes.

Step 2

Add ham-flavored concentrated mixture and ham hock; bring to boil. Add potatoes and turnip. Reduce heat to medium low. Simmer, stirring occasionally, skimming off and discarding any foam that rises to the surface, until ham, potatoes and turnips soften, about 25 minutes.

Step 3

Add cannellini (with their liquid) and greens; cook until greens are tender, about 20 minutes more.

Step 4

Remove ham hock; cut ham off bone. Discard bone. Stir ham into pot. To serve, divide soup among serving bowls.

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Galician-Style Soup

Aida Luz Soto Salas

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Emma Agosto

Delicioso caldo. Favorita de mi familia especialmente para los días fríos de invierno. Nos fascina. Le añado collard greens y queda deliciosa.

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Cuban White Bean Soup (Caldo Gallego)

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This hearty soup is loaded with white beans, smoked ham, beef, chorizo and vegetables. This is my take on Caldo Gallego, which is a popular Spanish soup. Even though this is a Spanish dish, Cubans have incorporated it into their cuisine. Caldo Gallego is available at most Cuban restaurants, if not as a regular menu item, then as a featured soup.

There’s a reason this is a beloved dish, it is delicious! It’s definitely more than a soup or stew, it’s a meal.

The only extras this meal needs is a piece of crusty bread for dipping. And, if you need to stretch the servings, add a side of white rice too.

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Caldo gallego ingredients

14 ounce Dry White Beans (such as Cannellini or Navy) we used Cannellini, rinsed and soaked
2 tablespoons Olive Oil
1 medium Onion, finely diced
1 large Carrot, diced
3 – 4 Garlic Cloves, minced
1 teaspoon Dried Oregano
½ teaspoon Cumin
1 pound Top Sirloin Steak, cut into 1 inch pieces
½ teaspoon Salt, plus more if needed at the end
3 – 3 ½ ounces Spanish Chorizo, casings removed and cut into ¼ inch rounds
1 – 1 ½ pound Smoked Ham Shanks or Ham Hocks, rinsed
6 cups Chicken Broth
8 cups Water
1 Bay Leaf
1 large Potato, peeled and cut into 1-2 inch pieces (we used russet potato)
1 bunch Swiss Chard, about 6 leaves – thoroughly rinsed, stalks removed and leaves chopped

Soak the white beans

Pick through the beans to remove any foreign objects, like small stones.
Add the beans to a colander and rinse them well with cold water and let them drain.
Next, soak the beans. Use the overnight or the quick soak method.

Overnight method: Add the white beans to a pot. Cover the beans with 3-4 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water and drain.

Quick soaking method: Add the beans and 6-8 cups of water to a large pot. Place the pot over high heat and bring the water to a boil. Boil the beans for 2 minutes, then remove them from the heat, cover and allow them to soak for one hour. Rinse and drain the beans well. I use the quick soak method and it has worked well so far.

Prep Work

If you’re using the quick soak method, use the time to prep the rest of the ingredients. Now, I’m not going to lie to you, there’s a bit of prep work involved for this hearty soup, but it’s worth it!

Dice the onions and carrots. They are going in at the same time so keep them in the same bowl.
Mince the garlic.
Measure out the oregano and cumin.
Rinse the smoked pork shanks (or ham hocks). Smoked meat tends to be salty, rinsing helps control some of the salt.
Cut the sirloin steak into bite sized cubes and sprinkle with ½ teaspoon of salt.
Remove the casing from the chorizo and slice into bite sized rounds.
Peel and cut the potato into bite sized pieces. Keep the cut potato in a bowl with cold water so it doesn’t brown.
Rinse the chard well, dirt tends to get trapped in the bumpy leaves. Remove the thick stems (reserve them for another use) and chop the leaves.

To help with prep work, I like to use glass nesting bowls. They keep me organized and stress free during cooking. They’re especially helpful when I’m making a recipe with various ingredients that go in at different times.

Here are the ingredients all prepped and ready to go. The beans have been soaked that’s why they’re nice and plump!

Make a flavor base for the white bean soup

The secret to making absolutely delicious soup is to start with a flavor base. Different recipes will use different ingredients, but the concept remains the same, cooking vegetables gently in oil/fat until they start to soften. Then you build the soup from there.

Examples of flavor bases include: sofrito – really common in Caribbean and Latin American cuisine and mirepoix – a combination of onions, carrots and celery that’s French in origin.

Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions and carrots. Cook the vegetables for 3 – 4 minutes, stirring frequently until the onions become translucent and start to soften.

Add the garlic, dried oregano and cumin to the pot. Cook for 1 minute, stirring frequently.

Brown the beef and the chorizo

Add the beef and chorizo to the pot. Cook the meat for 5 minutes or so, until the beef is brown. Stir and turn occasionally to brown on all sides.

Make the caldo gallego

Now that we have an amazing flavor base going, and the beef is nice and browned we can build the soup!
Add the chicken broth, water and the bay leaf to the pot. Stir to combine the ingredients well, while gently scrapping any bits off the bottom of the pot.
Add the ham shank/hocks and white beans to the soup. Raise the heat to high and bring the liquid to a boil; it will take about 10 minutes.
Once boiling, lower the heat to medium, cover and cook for 20 – 25 minutes. We want to cook the ham in the broth to really get that flavor into the soup. Keep the liquid boiling, but not too vigorously. Lower or raise the heat as needed.

As a reference, once the liquid came to a boil, we cooked the soup on medium for the entire cooking time. That said, cooktops vary and different pots conduct heat differently, so you have to keep an eye on it.

Set the ham on a cutting board and allow it to cool. Continue cooking the beans, covered and on medium heat while you chop the ham.
When the ham is cool enough to handle, remove the skin, fat and bone. Chop the remaining meat and add it back to the soup. Discard the skin, fat and bone.
Cover the pot and cook the soup for approximately 45 – 60 minutes, or until the beans are just about tender. Stir the soup occasionally, more often as it starts to thicken so that the ingredients don’t stick and burn on the bottom.
Add the potatoes and chard to the white bean soup. If you had the potatoes in water remember to drain them before adding them in. Yes, I have forgotten!
Continue cooking the soup for 15-17 minutes until the potatoes are tender and the chard is wilted. Stir the soup more often from this point forward, as it should be nice and thick.
Taste the Cuban white bean soup and add salt to taste if needed. As a reference we added 1½ teaspoon to ours.

Cook’s note: We want to hold off until the end before adding extra salt to this soup since the chorizo, ham shanks and chicken broth all contain a good amount already.

Want more delicious bean recipes? Try one of these favorites:

Chickpea Soup
Potaje de Lentejas (Cuban Lentil Stew)
Navy Bean Soup
Cuban Style Red Beans

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5 from 1 vote

Cuban White Bean Soup

This hearty soup is loaded with white beans, smoked ham, beef, chorizo and vegetables. This is my take on Caldo Gallego, which is a popular Spanish Soup.

Prep Time15 mins

Cook Time2 hrs

Soak the Beans1 hr

Total Time3 hrs 15 mins

Course: Soup

Cuisine: Cuban

Keyword: cuban food, cuban soups, white beans

Servings: 6

Calories: 592kcal

Author: Elizabeth

14 ounce Dry White Beans rinsed and soaked
2 tablespoon Olive Oil
1 medium Onion finely diced
1 large Carrot diced
3 – 4 Garlic Cloves minced
1 teaspoon Dried Oregano
½ teaspoon Cumin
1 pound Top Sirloin Steak cut into 1 inch pieces
½ teaspoon Salt plus more if needed at the end
3 – 3 ½ ounces Spanish Chorizo casings removed and cut into ¼ inch rounds
1 – 1 ½ pound Smoked Ham Shanks or Ham Hocks rinsed
6 cups Chicken Broth
8 cups Water
1 Bay Leaf
1 large Potato peeled and cut into 1-2 inch pieces (we used russet potato)
1 bunch Swiss Chard about 6 leaves thoroughly rinsed, stalks removed and leaves chopped

Prepare the white beans

Pick through the beans to remove any foreign objects, like small stones.
Add the beans to a colander and rinse them well with cold water and let drain.

Soak the beans

Overnight method: Add the white beans to a pot. Cover the beans with 3-4 cups of water. Let the beans soak overnight. Drain the water completely and rinse the beans well with fresh, cold water and drain.
Quick soaking method: Add the beans and 6-8 cups of water to a large pot. Place the pot over high heat and bring the water to a boil. Boil the beans for 2 minutes, then remove them from the heat, cover and allow them to soak for one hour. Drain and rinse the beans well.

Start the White Bean Soup

Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions and carrots. Cook the vegetables for 3 – 4 minutes, stirring frequently until the onions become translucent and start to soften.
Add the garlic, dried oregano and cumin to the pot. Cook for 1 minute, stirring frequently.
Sprinkle the beef with ½ teaspoon of salt.
Add the beef and chorizo to the pot. Cook the meat for 5 minutes or so, until the beef is brown. Stir and turn the beef pieces occasionally to brown on all sides.
Add the chicken broth, water and the bay leaf to the pot. Stir to combine the ingredients well, while gently scrapping any bits off the bottom of the pot.
Add the ham shank/hocks and white beans to the soup. Raise the heat to high and bring the liquid to a boil; it will take about 10 minutes.
Once boiling, lower the heat to medium, cover and cook for 20 – 25 minutes. Keep the liquid boiling, but not too vigorously. Lower or raise the heat as needed.
Set the ham on a cutting board and allow it to cool.
Continue cooking the beans, covered and on medium heat while you chop the ham.
When the ham is cool enough to handle, remove the skin, fat and bone. Chop the remaining meat and add it back to the soup. Discard the skin, fat and bone.
Cover the pot and cook the soup for approximately 45 – 60 minutes, or until the beans are just about tender. Stir the soup occasionally, more often as it starts to thicken so that the ingredients don’t stick and burn on the bottom.
Add the potatoes and chard to the white bean soup. If you had the potatoes in water remember to drain them before adding them to the soup.
Continue cooking the soup for 15-17 minutes until the potatoes are tender and the chard is wilted.
Stir the soup more often from this point forward, as it should be thickening.
Taste the Cuban white bean soup and add salt to taste if needed. As a reference we added 1½ teaspoon to ours.

We want to hold off until the end before adding extra salt to this soup since the chorizo, ham shanks and chicken broth all contain a good amount already.

The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

Galician potaje, Caldo gallego | Delicious Spanish recipes

Caldo Gallego, Potaje Galician. This is the most popular dish of Galician cuisine . A very simple dish that uses ingredients found in any garden. For its preparation, turnip leaves are used, but if they are not found, then cabbage can be replaced.


*Ingredients for 6 people*		*How to cook caldo*

300 grams of white beans. 750 grams of potatoes. 1 bunch of young turnip leaves, white cabbage can be used 400 grams bones (pork ribs) 150 grams salted lard 250 grams of beef. 1 smoked sausage. 50 grams pork fat Salt to taste		Soak white beans overnight. Put a pot with 2.5 liters of water on the fire, put the beans, meat, smoked sausage and pork bones. When the water boils, add pork fat and cook over low heat for about 1 hour. Add well-washed and finely chopped cabbage and potatoes, in large chunks. Salt and cook until done. In order to make the dish thicker, you can take out potatoes and white beans and mash them with a small amount of broth and then again, stirring everything, add the resulting thick to the pan. All this is served with stock , beans, potatoes and cabbage, boiled meat can be used to make croquettes.

Serve bean stew in a soup bowl, pour caldo, broth, put potatoes, cabbage and beans.

Soup with giblets, Caldo de Nochebuena

Pea stew, Potaje garbanzos

Filled fish pie, Empanada gallego

Empanada de Cocido gallego

What is short broth, caldo corto

< Previous		Next >

Spanish cuisine

If my grandfather’s mother turned to him
with the question: “What will you eat, dear Padre Salvador
, scrambled eggs and fried potatoes
or a thick smoked sausage?” – then in response
she always heard one thing: “All together, dear, all
together!”
Vicente Blanco Ibanez

All together, all together!

Connoisseurs find that it is typical for Spanish cuisine to mix everything together.
Spain is a country of contrasts, where opposites are combined everywhere: high mountain valleys and sunny green coast, Gothic Costa Brava and Moorish traditions, revolutionary 20th century and untouched Middle Ages.
If we talk about the Spanish national dish, then the concept of it is best expressed by the words: “All together in one pot!”.
Catalans jokingly call a soup bowl an aquarium. In the Spanish soup, fish and other marine life should swim, and in addition, beef cutlets and Extremadura sausages.

***

Bullfight on plate

Spanish taverns always smell of fish, onions and sweet wine. Wine in taverns is served in large jugs, and to it is always a flat bowl filled with pieces of bull meat. Spaniards call these pieces of meat banderillas (this word belongs to the professional vocabulary of bullfighters and every teenager knows it from childhood). The imagination of the Spaniards is so great that it is easy for them to imagine even a plate as an arena. Only in this situation, the bull appears before the eyes of a hungry bullfighter in the form of impromptu pieces of bull meat, reminiscent of our barbecue. In addition, on the table you can see cuttlefish baked with a pretzel and sprinkled with lemon juice. It is served with a green salad, as well as game or lobster croquettes.

Source: “A round-the-world trip to the cuisines of the world” LLC “RID” 1995

Spanish cuisine will appeal to both lovers of meat dishes and fans of fish and seafood. Each province has its own culinary traditions and secrets. The attentive Spanish waiters will always recommend you a classic local dish. Of course, it is worth trying paella (paella) – a rice dish whose recipes vary depending on the region of the country. It is prepared both on the basis of seafood and on the basis of meat. Remember that paella is a dish for a company and you can order it for one person (and even for two) not in every restaurant.
Meat delicacies are also among the most popular national dishes. The most famous and popular is jamón (jamón) : cured pork ham prepared under special conditions. The quality of the product (and, accordingly, its price) is influenced by the “origin” of the animal, as well as the area where it was grown. The best variety is Iberico (ibérico). Other meat treats – dry-cured pork neck (lomo) and chorizo sausages (chorizo) and salchichón (salchichón) .
CATALONIA. On the coast, they prefer a variety of rice dishes with fish and seafood. Try also Catalan sausages and smoked meats: sausages (botifarra – butifarra ) or assorted smoked meats (amanidas – amanidas) . The most famous Catalan dessert is crema catalana with cinnamon, lemon zest and a thick layer of caramel.
GALICIA. Boiled octopus seasoned with olive oil and spices (salt and pepper). – one of the most popular dishes in Galician restaurants. Caldo gallego (caldo gallego) is another typically Galician dish. In fact, it is a vegetable stew with ham, chorizo or pork chops. Lacon con grelos (lacón con grelos) Pork legs with turnip green salad. Gourmets will surely enjoy Galician desserts – fruit and nut cakes, as well as rosquillas (rosquillas) – sweet pancakes.
ASTURIA. The most typical Asturian dish is fabada (fabada) . It is made from white beans, ham, lard and black pudding. Caldereta (caldereta) is a fish and seafood stew. The most famous Spanish cheese – cabrales (cabrales) – is also made in Asturias.
BASQUE COUNTRY. Fish cuisine prevails here. Most often, dishes are made from cod (for example, Biscay cod with sweet peppers and onions). Dishes from hake (merlan) and sea bream are very popular. shellfish, crabs and other seafood.
NAVARRA. A mixture of French, Aragonese and Basque cuisines. Here, game is well prepared, for example, partridge in chocolate.
VALENCIA. Most of the food in this province is made from rice. You will be offered a variety of paellas with fish or shellfish, and sometimes even with vegetables. Rice with peas and snails is also served, cod in tomato and white beans (the last dish is only for people with a healthy stomach). For dessert, take turrón, the famous Alicante nougat.
ANDALUSIA . A real mixture of cuisines reigns here – fish and meat, South European and Arabic. Besides. Andalusia is considered the birthplace of one of the most popular Spanish dishes – cold tomato soup gaspacho (gaspacho).
CASTILIA-LEON. Vegetable cuisine: dishes from beans, peas, lentils. We recommend trying toston (tostón) roast suckling pig.
MADRID.