Hearty Galician Bean and Meat Soup (Caldo Gallego)
This Hearty Galician Bean and Meat Soup, adapted from a cherished family recipe from Galicia, Spain, combines rich flavors and wholesome ingredients to create a comforting dish perfect for any gathering. Traditionally, it was made with ham hocks and salted pork, but this simplified version retains the essence of the original without compromising on taste. The slow simmer allows the beans to absorb the savory goodness of the meats, while the collard greens add a delightful earthiness to the dish. Enjoy this warming soup with toasted Italian bread, perfect for soaking up the delicious broth. Whether it's a chilly Sunday dinner or a cozy weeknight meal, this soup is sure to delight family and friends alike.
N/A
Servings
220
Calories
14
Ingredients
Ingredients
Cannellini beans
2 (15 ounce) cans (Drain and rinse)
Water
6 cups (N/A)
Veal steak
1 small (Cut into chunks)
Ham steak
1 small (Cut into chunks)
Spanish chorizo
1 small (Skin and cut into 1/4 inch rounds)
Collard greens
1 cup (Chopped)
Potatoes
2 (Peeled and cut into cubes)
Yellow onion
1 (Mince)
Garlic cloves
3 (Mince)
Bay leaf
1 (N/A)
Cumin powder
1 tablespoon (N/A)
Spanish sweet paprika
1 tablespoon (N/A)
Salt
To taste (N/A)
Pepper
To taste (N/A)
Instructions
1
Begin by cutting the veal steak and ham steak into bite-sized chunks.
2
Mince the yellow onion and garlic cloves finely.
3
Peel the potatoes and cut them into small cubes.
4
Remove the skin from the Spanish chorizo and slice it into 1/4 inch rounds.
5
In a large soup pot, add the cannellini beans along with their liquid and stir to combine.
6
Add the veal chunks, ham chunks, chorizo slices, minced onion, minced garlic, cubed potatoes, chopped collard greens, bay leaf, cumin powder, and Spanish sweet paprika to the pot.
7
Season with salt and pepper to taste, then stir all the ingredients together until well mixed.
8
Bring the mixture to a gentle simmer over low heat, cover the pot, and let it cook for approximately 3 hours, stirring occasionally.
9
Once the soup is thick and flavorful, remove the bay leaf before serving.
10
Ladle the soup into warm bowls and serve with toasted Italian bread on the side for dunking.
Nutrition Information
7g
Fat
30g
Carbs
14.5g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Galician Bean and Meat Soup (Caldo Gallego)?
Caldo Gallego is a traditional, comforting soup from the Galicia region of Spain, known for its rich flavors and wholesome ingredients like beans, meats, and greens.
How long does it take to cook this soup?
The soup requires a slow simmer over low heat for approximately 3 hours to allow the beans to absorb the savory flavors and for the soup to thicken.
What types of meat are used in this simplified Caldo Gallego recipe?
This version uses veal steak, ham steak, and Spanish chorizo.
What kind of beans are best for this recipe?
The recipe calls for two 15-ounce cans of cannellini beans.
Should I drain the beans before adding them to the pot?
According to the cooking instructions, you should add the cannellini beans along with their liquid to the pot to help build the broth.
What green vegetable is included in Caldo Gallego?
One cup of chopped collard greens is added to provide a delightful earthiness to the dish.
How should the potatoes be prepared?
You should use two potatoes, peeled and cut into small cubes.
What spices provide the characteristic flavor of this soup?
The soup is seasoned with a bay leaf, a tablespoon of cumin powder, and a tablespoon of Spanish sweet paprika.
How do I prepare the Spanish chorizo?
Remove the skin from the chorizo and slice it into rounds approximately 1/4 inch thick.
How many calories are in a serving of this soup?
Each serving contains 220 calories.
What is the protein content per serving?
There are 14.5 grams of protein in each serving of the soup.
How much fat is in this Galician soup?
The soup contains 7 grams of fat per serving.
What is the carbohydrate and fiber count?
The soup has 30 grams of carbohydrates and 4 grams of fiber per serving.
What should I serve with Caldo Gallego?
It is best served in warm bowls with toasted Italian bread on the side, perfect for dunking into the broth.
What is the origin of this recipe?
This recipe is adapted from a cherished family recipe from Galicia, Spain.
How many garlic cloves are needed?
The recipe requires 3 garlic cloves, finely minced.
Should the pot be covered during the 3-hour simmer?
Yes, you should cover the pot while it simmers to retain moisture and heat.
Do I need to stir the soup while it cooks?
Yes, you should stir the mixture occasionally while it simmers for 3 hours.
What is the first step in preparing the ingredients?
Begin by cutting the veal steak and ham steak into bite-sized chunks.
When should I remove the bay leaf?
Remove the bay leaf once the soup is thick and flavorful, just before serving.
What was traditionally used in this soup instead of veal and ham steak?
Traditionally, Caldo Gallego was made with ham hocks and salted pork.
How much water do I need to add?
The recipe calls for 6 cups of water.
What type of onion should I use?
One yellow onion, finely minced, is recommended for this recipe.
How much Spanish sweet paprika is used?
You should add 1 tablespoon of Spanish sweet paprika.
Is the heat setting important for this soup?
Yes, it should be kept at a gentle simmer over low heat.
What kind of paprika is specifically required?
The recipe specifies Spanish sweet paprika for authentic flavor.
How large should the meat chunks be?
The veal and ham should be cut into bite-sized chunks.
How many total ingredients are in this recipe?
There are 14 ingredients in total, including seasonings.
How do you know when the soup is ready?
The soup is ready after about 3 hours when it has become thick and flavorful.
Can this soup be served for a weeknight meal?
While it takes 3 hours to simmer, it is described as a cozy weeknight meal or a chilly Sunday dinner.