CALDO GALLEGO RECIPES

Name: Caldo Gallego
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 side dish servings, 6 serving(s)
Ingredients: 3/4 cup dried great northern beans; 8 cups water; 1/2 lb chorizo sausage, sliced (Italian sausage may be substituted); 1/4 lb salt pork or 1/4 lb bacon, diced; 2 turnips, peeled and sliced; 1 medium red onion, sliced; 1 garlic clove, minced; 1 teaspoon salt; 1/4 teaspoon pepper; 1 (10 ounce) package frozen turnip greens or 1 (10 ounce) package frozen chopped spinach; 1 cup cabbage, chopped

CALDO GALLEGO RECIPE - FOOD.COM

Caldo Gallego Recipe - Food.com image

This is the Galacian version of the Spanish "cocido" or stew. Caldo Gallego is generally flavored with cured pork shoulder or salt pork. Serving amount is for a side dish serving...if using as a main dish, reduce the number of servings offered. From Better Homes and Gardens. Posted for ZWT. Prep and cooking time does not include soaking time for the beans!

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup dried great northern beans
8 cups water
1/2 lb chorizo sausage, sliced (Italian sausage may be substituted)
1/4 lb salt pork or 1/4 lb bacon, diced
2 turnips, peeled and sliced
1 medium red onion, sliced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen turnip greens or 1 (10 ounce) package frozen chopped spinach
1 cup cabbage, chopped

Steps:

In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, and pepper to the beans. Return to boiling; reduce heat. Cover and simmer 20 minutes.
Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.

Nutrition Facts : Calories 429.1, FatContent 30.2, SaturatedFatContent 11.1, CholesterolContent 49.6, SodiumContent 1186.4, CarbohydrateContent 23.6, FiberContent 7.5, SugarContent 3.6, ProteinContent 16.6

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE ...

Caldo Gallego Estilo Cubano - Galician Soup Cuban Style ... image

Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 cup dry white bean (Cannelli beans or Great Northern beans, pre-soaked overnight in just enough water to cover, to tende)
2 quarts chicken broth or 2 quarts water
2 chorizo sausages, casing removed & sliced on an angle (sausage available at Latin grocery stores)
1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
3 pieces pork fat (optional) or 3 slices thick slab bacon
ham hock (optional)
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
2 potatoes, peeled and chopped into 1/2-inch cubes
1 cup chopped collard greens (stems removed and cleaned well)
salt, to taste
fresh ground black pepper, to taste
sazon con azafran seasoning, to taste
sazon completo seasoning, to taste

Steps:

Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
Skim the froth and scum that comes to the top.
Season to taste.
Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
Buen provecho!

Nutrition Facts : Calories 324.1, FatContent 11.1, SaturatedFatContent 3.6, CholesterolContent 17.6, SodiumContent 1322.9, CarbohydrateContent 38.6, FiberContent 8.2, SugarContent 3, ProteinContent 18.9

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CALDO GALLEGO (GALICIAN BEAN, MEAT AND BIG LEAF SOUP ...

Caldo Gallego (or simply ‘Caldo’ if in Galicia). The indisputable soup-come-stew originally from Galicia, now found all over Spain. The green leafy veg. beans and meaty broth make it. Choose freely from the meats, but the smoked ham hock and bacon/pancetta slab should never be omitted where possible. Purists insist that the dish should never contain chorizo but there are traditional recipes that contain and omit randomly. Also the Grelos are the leafy tops of turnips and are essential to this soup. Historically the turnips were fed to the cattle and the Grelos kept for the Caldo. Having said that I have encountered Caldo with sliced rounds of cooked turnips incorporated, along with the potatoes! In this recipe I have added chopped carrot as this adds a hint of sweetness and adds to the colour of the dish. Traditionally the leafy vegetable of choice to add to this dish is Grelos. But I have never found them outside of northern Spain, so a good substitute could be: Spring/collard greens Cavalo nero Cabbage Leaves Swiss Chard Wild Spinach or any other big leafy green vegetables in sizeable quantity
From bbcgoodfood.com
Total Time 3 hours
Cuisine Spanish

Ladle into individual bowls and serve with country bread

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CALDO GALLEGO (SPANISH WHITE BEAN SOUP)

"This is a white bean soup created in Spain but slightly altered by different latin cultures. This is my absolute favorite combination."
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Reviews 4.6
Total Time 30 minutes
Cuisine Spanish
Calories 22 calories per serving

"In a large pot place olive oil and saute Onions until translucent. Add in Garlic, Chorizo, and the salted pork. Add in Beans and water. Allow the water to reduce a little bit before adding the turnips about 45 minutes. Add turnips and cook for another 15-20 mins on medium heat. Five minutes before serving add in the kale. Salt and Pepper to taste."

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CALDO GALLEGO RECIPE - CHOWHOUND

Spanish soup with beans and greens.
From chowhound.com
Category Soup, Appetizer
Cuisine Spanish, Comfort Food
Calories 325 per serving

Soak the beans overnight in fresh, cold water. The next day, place the potatoes in a saucepan with salted water to cover and bring to a rapid boil. Cover immediately with a tightfitting lid, remove from the heat, and let the potatoes finish cooking in the residual heat until you can easily pierce them with a paring knife, about 1 hour. Drain and let cool. While the potatoes are cooking, drain the beans. Wrap the thyme, garlic, bay leaf, peppercorns, carrot, and onion in cheesecloth, and tie with a string. Combine the beans and the aromatics in a large pot, cover with water, and bring to a boil. Turn down the heat and simmer until tender, 30 to 45 minutes. Salt the beans to taste about halfway through the cooking time. Remove the cheesecloth sack and discard. Drain the beans and set aside. Meanwhile, blanch the chard in salted water for 5 minutes. Drain. Cut the potatoes into eighths and add them to a large pot with the beans, chard, stock, and sausage. Bring to a simmer over medium-high heat and cook until all the ingredients are heated through, about 10 minutes. Ladle into bowls and top with the parsley. Beverage pairing: Bodegas Viña Mein, Spain. White beans, chard, potatoes, onions, and carrots are all very earthy flavors and call for a wine equally based in flavors of the soil. Since the soup is from Galicia, it’s not a bad idea to try a white wine from the same area. The main grape in this wine’s blend is the unheralded Treixadura, which makes unremarkable wine elsewhere in the world, but on Spain’s green west coast conjures up apricots, cantaloupes, and other assorted melons, all of which blend a mellow fruitiness with a connection to the soil. Texturally, the wine is bright and zesty, a good foil for the heartiness of the soup.

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CALDO GALLEGO RECIPE BY ANGELA CARLOS - THE DAILY MEAL

I think it’s safe to say that we’re solidly in December and, thanks to climate change, it’s weirdly still in the 40s temperature-wise. I shouldn’t be complaining since my morning commute has been rather pleasant, but I really want a white Christmas, and that doesn’t happen at 40 degrees. Anyway, despite the unseasonably warm weather, I’ve decided to make a body-warming, winter-appropriate dinner to ease back into things. In case you haven’t noticed by now, I have a thing for soup. Today’s is a simple yet hearty one that originates from the Galicia region in northwestern Spain. As always, variations exist, but the basics remain the same: turnip, potato, some sort of dark green and chorizo. This actually reminds me of a Hungarian kolbász soup that my grandma used to make, but then again I’m sure a lot of countries have some sort of sausage peasant soup. So here is Spain’s: Caldo Gallego.For more great recipes like this one, visit The Hungary Buddha site.
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Reviews 4
Calories 760 calories per serving

Add the beans, chorizo, kale and the broth and bring to a boil. Once at the boil, cover the pot, reduce the heat and let simmer about 20 minutes, or until the potato and turnip are tender.

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GALICIAN STEW (CALDO GALLEGO) - BIGOVEN

"The vast majority of Cuban food has its origins in our ancestral lands of Spain. This soup comes from the Northwest Province of Galicia where my great-grandparents emmigrated from. It also happens to be known as the lost Celtic nation. Enjoy!"
From bigoven.com
Reviews 4
Total Time 30 minutes
Cuisine Spanish
Calories 564 calories per serving

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CALDO GALLEGO RECIPE | ALLRECIPES

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CALDO GALLEGO | EMERILS.COM

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CALDO GALLEGO | EMERILS.COM

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VEGETARIAN CALDO GALLEGO RECIPE - SPANISH SABORES

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