Caldo Gallego Galician Bean Meat And Big Leaf Soup Recipes

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GALICIAN SOUP ( CALDO GALLEGO )



Galician Soup ( Caldo Gallego ) image

This recipe is simplified from my family's original recipe from Galicia Spain, which was made with ham hocks and salted pork But everything you need to give it a great flavor are in these ingredients and still comes out it delicious. This recipe was for my family's Sunday dinners so it is a slow simmer type of meal.

Provided by erotter

Categories     Chowders

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans cannellini beans
6 cups water
1 small veal steak
1 small ham steak
1 small spanish chorizo
1 cup chopped collard greens
2 potatoes
1 yellow onion
3 garlic cloves
1 bay leaf
1 tablespoon cumin powder
1 tablespoon of spanish sweet paprika
add salt & pepper

Steps:

  • Cut Veal and Ham Steaks into Chunks.
  • Mince Onion and Garlic
  • Peel and Cut Potatoes into Cubes.
  • Skin and cut Choizo into 1/4 inch round slices.
  • In a Large Soup pot
  • Add the beans with their liquid.
  • Then place all remaining ingredients.
  • Mix well and let Cook over low flame for about 3 hours.
  • Serve in Soup Bowls with Toated Italian Bread for dunking on the side.

Nutrition Facts : Calories 297.8, Fat 2.1, SaturatedFat 0.4, Sodium 659.2, Carbohydrate 56.7, Fiber 16.2, Sugar 6.3, Protein 15.2

CALDO GALLEGO



Caldo Gallego image

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Provided by JMCCURTAIN

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3 potatoes, peeled and diced
2 turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens

Steps:

  • Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  • Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
  • Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g

CALDO GALLEGO



Caldo Gallego image

Provided by Food Network

Categories     appetizer

Time 2h50m

Yield About 3 quarts

Number Of Ingredients 13

1 tablespoon Spanish olive oil
1 smoked ham hock, skin scored
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 bay leaf
3 teaspoons salt, or to taste, divided
Freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight
1 pound potatoes, peeled and large-diced
1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens)
1/2 pound Spanish chorizo, thinly sliced crosswise

Steps:

  • In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
  • Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

CALDO GALLEGO ( GALICIAN WHITE BEAN SOUP) ( PORTUGUESE)



Caldo Gallego ( Galician White Bean Soup) ( Portuguese) image

Make and share this Caldo Gallego ( Galician White Bean Soup) ( Portuguese) recipe from Food.com.

Provided by andypandy

Categories     Potato

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dried white bean (white kidney beans)
2 quarts cold water
1/4 lb serrano ham or 1/4 lb prosciutto, diced
1/4 lb piece salt pork or 1/4 lb bacon
2 turnips, cut in large pieces
1/2 lb turnip greens, cut into large pieces
1 yukon gold potato, cut into large pieces
1/4 lb chorizo sausage (optional)
salt and pepper

Steps:

  • Soak the beans in water overnight.
  • Blanch the salt pork or bacon by putting it into cold water, bring to boil, and then drain. Cube into dice.
  • In a large kettle put the drained white beans, the two quarts cold water. the ham, the diced salt pork, cover and simmer two hours.
  • Add the turnips, turnip greens, potato, sausage, and seasoning of salt and pepper.
  • Cover and cook 1/2 hour or until the vegetables, and beans are tender.
  • Cut sausage into slices replace them back into the soup and taste again for seasoning.
  • Serve.
  • Serrano ham is a raw smoked ham similar to prosciutto, it is sometimes hard to find, use large chunks of smithfield ham if you can't find either.

Nutrition Facts : Calories 445.2, Fat 23.5, SaturatedFat 8.5, Cholesterol 24.4, Sodium 486.6, Carbohydrate 45.2, Fiber 11.2, Sugar 4.2, Protein 15.3

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