As the cold weather settles in, nothing is more comforting than a warm, hearty bowl of soup. Caldo Gallego, a traditional Galician soup from northern Spain, is the perfect dish to warm you up on chilly days. Packed with greens, potatoes, chorizo, and beans, this rustic soup is both flavorful and filling, making it a great option for lunch or dinner when you need something hearty yet wholesome.
What Is Caldo Gallego?
Caldo Gallego, also known as Galician soup, originated in the Galicia region of Spain. This dish is typically made with simple, accessible ingredients that reflect the hearty cuisine of the region. Caldo Gallego is known for its rich broth and the delicious combination of leafy greens, beans, potatoes, and a bit of pork or chorizo.
While it’s traditionally a humble dish, it delivers big on flavor, making it a beloved staple in Spanish homes, especially during the winter months.
Ingredients for Caldo Gallego
Here’s what you’ll need to make this flavorful, warming soup:
- 1 lb pork shoulder or ham hock (adds a rich, meaty flavor)
- 1 Spanish chorizo sausage, sliced (optional, for a smoky taste)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 large potatoes, peeled and diced
- 4 cups kale or collard greens, chopped (turnip greens can also be used)
- 1 can (15 oz) white beans (such as cannellini or navy beans), drained and rinsed
- 6 cups chicken or vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Step-by-Step Recipe Instructions
1. Cook the Pork
Start by adding your pork shoulder or ham hock to a large pot. Pour in enough water to cover the meat and bring it to a boil. Reduce the heat and let it simmer for about 45 minutes to 1 hour until the meat is tender and begins to fall off the bone.
If you’re using chorizo, add it during the last 20 minutes of cooking. This will allow the flavors of the sausage to infuse into the broth.
2. Prepare the Soup Base
Once the meat is cooked, remove it from the pot and set it aside to cool slightly. In the same pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until softened and fragrant, about 5 minutes.
3. Add the Potatoes and Broth
Add the diced potatoes to the pot along with the chicken or vegetable broth. Let the soup simmer for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Add the Greens and Beans
Stir in the chopped kale or collard greens and the drained white beans. Simmer the soup for another 10 minutes until the greens are wilted and tender. You can also add back in the cooked chorizo at this point for extra flavor.
5. Shred the Pork
While the soup is simmering, shred the cooked pork into bite-sized pieces and return it to the pot. Stir everything together and season with salt and pepper to taste. Let the soup cook for another 5 minutes to allow all the flavors to meld.
6. Serve and Enjoy
Your Caldo Gallego is ready to be served! Ladle the soup into bowls and enjoy it hot, preferably with some crusty bread on the side. This hearty soup is even better the next day as the flavors continue to develop.
Tips for Perfect Caldo Gallego
- Use bone-in pork: If you have access to pork shoulder or a ham hock, it adds a deep, rich flavor to the broth.
- Kale or collard greens: These greens hold up well in the soup, but feel free to use turnip greens or even spinach if that’s what you have on hand.
- Add extra spice: If you like a bit of heat, consider adding some smoked paprika or a pinch of red pepper flakes to the broth.
Why I love it
Caldo Gallego is the perfect soup to keep you warm on cold days. It’s filling, flavorful, and easy to make, using simple ingredients that come together to create a rich, satisfying meal. Whether you’re familiar with Galician cuisine or trying it for the first time, this traditional dish is sure to become a winter favorite in your home.
So, next time you’re craving something hearty and comforting, give Caldo Gallego a try. You’ll love the way it fills your home with warmth and delicious aromas while giving you the energy to face those cold winter days.