Mexican - Spanish, Soups and Stews

Caldo Gallego (Soup From Spain)

  • 1 pound Medium sized white beans
  • 2 1/2 quarts Water
  • 1/2 pound Salt pork, cubed
  • 1 Meaty ham bone or Smoked pork hock
  • 6 small White potatoes, peeled and diced
  • 1 bunch Collards, mustard greens, spinach, or ka
  • 4 Spanish sausages, (Chorizos)
  • ~ Salt, if needed

    • Caldo (cauldron) means soup pot. Gallego means "from Galicia," a region in Spain. Caldo Gallego a traditional Spanishsoup with as many variations as minestrone. It is generally a brothy soup withdiced meat, vegetables and greens. This version is from the Dominican Republic. I got from a Dominican cafe near my house here in New York.

    1. Rinse beans,cover with 6 cups of water in a large kettle, soak overnight.

    2. When ready to cook, add an additional 1 quart of water , the salt pork and the ham bone. Bring to a boil. Cover, reduce heat and simmer about 2-1/2 hours or until beans are tender.

    3. Add potatoes, collards, mustard greens, or kale. If using spinach add later with the chorizos. Simmer for 20 minutes.

    4. Cut chorizos in 1-inch pieces. Add to beans and cook 10 minutes longer. Taste and add salt if necessary, I doubt it. If too salty, add additional water.

    5. Remove ham bone. Cut off meat and return meat to soup.

    Serve in soup bowls

    Makes 8 to 10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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