Caldo Gallego "giant Soup" Recipe
A favorite to enjoy when visiting the Galicia region along the northwest coast of Spain. Great northern beans simmered in a rich stock with smoked ham, chorizo sausage, turnip greens and potatoes.
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Ingredients
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Beans and Stock
Vegetables
Seasoning
Method
Preparation
- 1
Soak the Beans
In a large bowl, cover the great northern beans with water and let them soak overnight. This will help soften the beans and reduce cooking time.
- 2
- 3
Prepare the Chorizo
Slice the chorizo sausage into thin rounds.
- 4
Prepare the Turnip Greens
Rinse the turnip greens thoroughly under cold water and chop them into bite-sized pieces.
Cooking
- 5
- 6
Add the Chorizo and Ham
Add the sliced chorizo and the smoked ham hock to the pot. Cook for an additional 5-7 minutes, allowing the chorizo to release its flavors.
- 7
Combine with Stock and Beans
Drain the soaked beans and add them to the pot, along with the chicken or vegetable stock. Stir to combine.
- 8
Add Potatoes and Seasonings
Add the cubed potatoes, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the beans are tender.
- 9
Incorporate the Turnip Greens
In the last 10 minutes of cooking, stir in the chopped turnip greens and let them wilt in the soup.
Serving
- 10
Serve the Soup
Remove the ham hock and bay leaves from the soup. Shred any meat from the ham hock and return it to the pot. Adjust seasoning if necessary. Serve hot with crusty bread.
