Caldo Gallego (Galician Broth) – Rustic Spanish Comfort in a Bowl
Caldo Gallego is a hearty Galician broth made with turnip greens, white beans, potatoes, chorizo, and pork in a savory, slow-simmered soup. A rustic Spanish classic perfect for cold weather.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
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1½ cups dried white beans (or 2 cans, drained and rinsed)
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1 ham hock or ½ lb salted pork belly
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6 cups water (plus more if needed)
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1 chorizo sausage, sliced
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2 medium Yukon Gold potatoes, peeled and diced
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1 small onion, chopped
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2 cloves garlic, minced
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3 cups chopped turnip greens or collards
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1 tbsp olive oil (plus more for serving)
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Salt, to taste
Instructions
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If using dried beans, soak overnight. Drain and simmer in water until nearly tender. Set aside.
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In a large pot, combine ham hock and water. Bring to boil, skim foam, then simmer for 30 minutes.
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Add potatoes, onion, garlic, and chorizo. Simmer for 20 minutes until potatoes begin to soften.
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Stir in chopped greens and continue cooking for another 15–20 minutes.
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Add cooked beans and simmer 10 more minutes.
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Remove pork, shred meat if desired, and return to pot. Taste and season with salt.
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Serve hot, drizzled with olive oil and crusty bread on the side.
Notes
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Use canned beans to save time.
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Substitute collards or kale if turnip greens aren’t available.
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Soup thickens slightly as it rests—add water to adjust texture when reheating.