Caldo Gallego is a traditional Spanish soup dish from Galicia, which is in the northern region of Spain.
It's recipe calls for an assortment of ingredients of white beans, chorizo, ham, potatoes and turnips.
It's a hearty soup which makes it the ultimate comfort food. It is also very popular in Cuba.
- 2 Spanish Chorizo, Sliced into 1/4" Rounds
- 1 Onion, Minced
- 2 Thick Slices Ham, Diced
- 8 Cloves Garlic, Minced
- 1 lb Russet Potatoes, Peeled & Cubed
- 1 Turnip, Peeled & Cubed
- 2, 15 oz Cans Cannellini Beans
- 8 Cups Chicken Stock
- 3 Cups Turnip Greens, Chopped
- 2 TBSP Extra Virgin Olive Oil
Heat oil in a large pot over medium heat. Add onions, cook until translucent. Add garlic, cook until fragrant.
Add chorizo and ham into onion mixture and cook until lightly browned, about 10 minutes.
Mix potatoes and turnips into chorizo mixture. Pour in chicken stock. Bring to a boil, reduce heat to low, cover pot, and simmer stirring occasionally, skimming off and discarding any foam that rises to the surface, until ham, potatoes and turnips soften, about 25 minutes.
Increase heat to medium and add cannellini beans with their liquid and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.
To serve, divide soup among serving bowls.