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Caldo Gallego

Rated as 3 out of 5 Stars

"During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. This is a traditional Cuban dish and they are garlic fanatics. You can use less if you want. Serve it with a rich chewy Cuban bread."
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Ingredients

50 m servings 380 cals
Original recipe yields 8 servings

Directions

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  1. Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  2. Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
  3. Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Footnotes

  • Cook's Notes:
  • Substitute 1 smoked sausage, such as Polish Kielbasa, for 1 chorizo, if desired.
  • Kale, chard, or any dark leafy vegetable (besides spinach) can be substituted for the turnip greens.
  • Ham hock can be used in place of smoked ham.

Nutrition Facts


Per Serving: 380 calories; 20.6 g fat; 29.4 g carbohydrates; 19.4 g protein; 46 mg cholesterol; 1743 mg sodium. Full nutrition

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Reviews

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This recipe is pretty good but it isn't truly authentic. Try using broccoli Rabe for s little bitterness that's nice.