Caldo Gallego, or white bean soup, hails from Spain’s Celtic Galicia region, a place where good, hot soup and hearty meals reign supreme. The flavors of Chorizo and white beans meld to make a uniquely Spanish soup. The classic taste is instantly recognizable – spicy sausage infuses the traditional white bean soup recipe with a comforting tang. Caldo Gallego is a meal on its own or an amazing starter.
2 tbsp. Extra-Virgin Olive Oil
1 medium yellow onion cut in ¼” slices
1 pkg. (3.5 oz.) Chorizo, cut into ¼” rounds
2 packets Ham-Flavored Concentrate, mixed with 10 cups water
1 ham hock (about ½ lb.)
2 medium russet potatoes (about 1 lb.), peeled and cut into ¾” cubes
1 turnip, roughly chopped
2 cans (15.5 oz. each) Cannellini Beans
4 cups chopped turnip greens, collard greens, or green cabbage
In large, heavy saucepot over medium-high heat, heat oil. Add onions and chorizo; cook until onions soften and chorizo starts to brown, about 10 minutes. Add ham-flavored concentrated mixture and ham hock; bring to boil. Add potatoes and turnip. Reduce heat to medium low. Simmer, stirring occasionally, skimming off and discarding any foam that rises to the surface, until ham, potatoes and turnips soften, about 25 minutes. Add cannellini beans (with their liquid) and greens; cook until greens are tender, about 20 minutes more. Remove ham hock; cut ham off bone. Discard bone. Stir ham into pot. To serve, divide soup among serving bowls. Serves 10.
My ancestor, Don Tadeo (Tadg) O’hAodha, was granted lordship of O’Grove, Galicia in the early 17th century. This recipe is like a welcome home to the land our Goidelic Ancestors left before journeying to Eriu and Tir n’Albainn.