0 0
Caldo Gallego Estilo Cubano – Galician Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup dry white bean (cannelli beans or great northern beans, pre-soaked overnight in just enough water to cover, to tende)
2 2 quarts chicken broth or 2 quarts water
2 chorizo sausages, casing removed & sliced on an angle (sausage available at latin grocery stores)
1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
3 pieces pork fat (optional) or 3 slices thick slab bacon
ham hock (optional)
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure spanish olive oil
1/4 cup chopped turnip
2 potatoes, peeled and chopped into 1/2-inch cubes
1 cup chopped collard greens (stems removed and cleaned well)
salt, to taste

Nutritional information

324.1
Calories
99 g
Calories From Fat
11.1 g
Total Fat
3.6 g
Saturated Fat
17.6 mg
Cholesterol
1322.9 mg
Sodium
38.6g
Carbs
8.2 g
Dietary Fiber
3 g
Sugars
18.9 g
Protein
519 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Caldo Gallego Estilo Cubano – Galician Soup

Features:
    Cuisine:

    Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.

    • 220 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Caldo Gallego Estilo Cubano – Galician Soup Cuban Style,Loosley based on various recipes I found on the internet but it is with Jesus Tarifa’s, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.,Loosley based on various recipes I found on the internet but it is with Jesus Tarifa’s, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Place All Ingredients; the Beans With Their Soaking Liquid, the Chorizo, Ham, Pork Fat or Bacon, Ham Hock (if Using), Onion, Garlic, Green Peppers, Tomato Sauce, Olive Oil, in a 6-Quart Pot, Cover With Broth and Water.

    2
    Done

    Cover the Pot and Simmer Slowly For 30 Minutes. Add Seasonings and Simmer For About 1-1/2-2 More Hours, Until the Beans Are Almost Tender.

    3
    Done

    Skim the Froth and Scum That Comes to the Top.

    4
    Done

    Season to Taste.

    5
    Done

    Add the Potatoes, Turnips and Collard Greens, and Simmer 15 Minutes Longer, Until All Vegetables Are Soft.

    6
    Done

    Season With Salt, Pepper, and Sazon Completo & Sazon Con Azafran to Taste.

    7
    Done

    Serve in Deep Soup Bowls With a Side of White Fluffy Rice (a Necessity For Cubans), With Sliced Avocados, and Tomatoes, With a Vinaigrette Dressing, a Warm Loaf of Cuban (pan De Flauta) Bread or French Baguette or Even With a Focaccia.

    8
    Done

    Buen Provecho!

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    No Marshmallow 7 Up Salad
    previous
    No Marshmallow 7 Up Salad
    Ultimate Large-Batch Margarita Recipe For Your Next Fiesta
    next
    Ultimate Large-Batch Margarita Recipe for Your Next Fiesta
    No Marshmallow 7 Up Salad
    previous
    No Marshmallow 7 Up Salad
    Ultimate Large-Batch Margarita Recipe For Your Next Fiesta
    next
    Ultimate Large-Batch Margarita Recipe for Your Next Fiesta

    Add Your Comment

    4 + 5 =