Caldo Gallego (Galecian Broth)


Warm, hearty caldo gallego is one of my family's favorite meals during the long winter months in Alaska. We like to serve it with chewy Cuban bread.

Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hrs 10 mins


  • 2 tablespoons olive oil

  • 1 medium onion, minced

  • 8 cloves garlic, minced

  • 2 Spanish chorizo links, sliced

  • 2 thick slices smoked ham, diced, or more to taste

  • 3 medium potatoes, peeled and diced

  • 2 medium turnips, peeled and diced

  • 8 cups chicken stock

  • 1 (15 ounce) can white cannellini beans

  • 3 cups chopped turnip greens


  1. Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.

  2. Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.

  3. Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.


You can use smoked sausage (such as Polish kielbasa) instead of chorizo; kale, chard, or any dark leafy green (besides spinach) instead of turnip greens; and a ham hock instead of smoked ham.

Nutrition Facts (per serving)

380 Calories
21g Fat
29g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 380
% Daily Value *
Total Fat 21g 26%
Saturated Fat 7g 33%
Cholesterol 46mg 15%
Sodium 1743mg 76%
Total Carbohydrate 29g 11%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 19g
Vitamin C 57mg 287%
Calcium 98mg 8%
Iron 3mg 14%
Potassium 753mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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