Thursday, March 3, 2016

A Spoonful of Sofrito: Caldo Gallego/Spanish White Bean Soup Recipe

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

Caldo Gallego/Spanish White Soup

Sofrito Lovers,

I think I've posted this a thousand time:  Winter time is soup time!  I've been on a rampage learning to cook some of my favorite soups.  The second the temperature drops I start mixing up calderos full of hot soupy goodness to counteract the chill in the air.

Caldo Gallego, or Spanish White Bean Soup, is one of my all-time favorite soups. Originally from Galicia, Spain, this soup is often served in many Cuban restaurants and occasionally in Boricua eateries as well. It's made with large white kidney beans, kale or collard greens, potatoes, and various cuts of pork.  It can also contain cabbage, turnip greens, and whatever veggies you want to add into it.

It's simple, delicious, and incredibly flavorful! I've posted the recipe I use to make Caldo Galego!  Try it, taste it, and let me know what you think ¡Buen provecho!

Caldo Gallego/Spanish White Bean Soup


1 Can of White Kidney Beans (1.13lb can)
1 cup of kale, collard or Swiss chard
2  Spanish chorizos
1 small green pepper (chopped)
1 pack of smoked bacon slab or tocino
1 tbsp of parsley or oregano
2 minced garlic cloves
2 small potatoes or 1 medium
1 bay leaf
1 slab of jamon de cocinar
1 tbsp of olive oil
1 packet of ham seasoning
Salt to taste
4-5 cups of water


Heat 1 tbsp of olive oil under medium high heat and cook
bacon/tocino and chorizo for about 3 minutes.

Add onions and peppers and cook until translucent.

Add garlic, bay leaf, oregano/parsley, and ham seasoning.
Mix and cook for 5 minutes.

Add white beans and combine.  Add 4-5 cups of water.
Taste for salt.

Add potatoes and cover and cook for 20 minutes on
Medium high heat.

5 minutes before the done time, add the kale/collard/swiss chard.
Cook for five minutes.

Serve with white rice or toasted bread.

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