Caldo Gallego (Galician Greens, Bean and Potato Soup)
Local name: Caldo galego
In short: A Galician soup of white beans, potatoes, turnip greens and smoked pork, simmered until the broth turns thick and the greens turn silky. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h
- Resting
- 12 h
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 430 kcal
Caldo gallego is the soup of Galician winters, a big pot of white beans, potatoes, turnip greens and smoked pork that warms people through long, damp months. Grelos, the bitter leafy turnip tops, are the signature, and the broth gets body from mashed potato and the pork bones. It is eaten from a bowl, often with bread, and tastes better the next day. Collard greens or kale make a good substitute outside Spain.
Instructions
- Soak the beans overnight in cold water. Rinse the ham hock and pork belly and soak them for 1 hour if very salty. Drain everything.
- Put the beans, ham hock and pork belly in a large pot with the 2 liters (8 cups) of cold water. Bring to a boil, skim off the foam, then simmer partly covered for 1 hour.
- Add the chorizo and potatoes and simmer for 25 minutes, until the potatoes are nearly tender.
- Wash the greens well and add them to the pot. Cook for 10 to 15 minutes until tender, then taste and add salt if needed.
- Lift out the meats. Slice the chorizo and pork belly, pull the meat from the hock and return everything to the pot. Mash a few potatoes against the side of the pot to thicken the broth.
- Rest the soup for 10 minutes, then serve hot in deep bowls with bread.
Tips
- Grelos are hard to find. Use collard greens, turnip greens or kale and add them toward the end so they stay bright and tender.
- Mash a few potatoes against the side of the pot. They thicken the broth without any cream or flour.
Questions and answers
Can I make caldo gallego vegetarian?
Yes. Leave out the pork and chorizo and add 1 tsp smoked paprika and 3 tbsp olive oil. The soup will be lighter but still filling.
Can I use canned beans?
Yes. Use two 400 g (14 oz) cans, drained, and add them with the greens so they do not break down. Simmer the meats alone for the first hour.
Can I freeze caldo gallego?
Yes, for up to 3 months. The potatoes soften a little after freezing, so thaw overnight and reheat gently with a splash of water.
How long does it take to make Caldo Gallego (Galician Greens, Bean and Potato Soup)?
About 2 h 25 min in total: 25 min of preparation and 2 h of cooking.
How many calories are in Caldo Gallego (Galician Greens, Bean and Potato Soup)?
About 430 kcal per serving, with 23 g of protein, 40 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 40 g |
| Fat | 20 g |
| Fiber | 10 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
