Author Notes
Caldo Gallego is the traditional soup of Galicia, a region in the northeast of Spain. —TammyRenea
Ingredients
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1 1/2 cups
dried white beans
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1 tablespoon
salt
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1
ham knuckle or 1 ham bone, or 1lb. pork bones
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1 1/2 teaspoons
paprika (preferably Spanish)
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1/4 teaspoon
pepper
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1 pound
potatoes, peeled and diced
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1 bunch
turnip greens, rinsed and coarsely chopped
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2
spanish chorizos (6.5 oz total), cut into pieces
Directions
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Soak the beans overnight in cold water.
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Rinse beans then add them back to the pot with the pork.
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Cover with 8 1/2 cups of water and season them with the salt, pepper and paprika.
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Bring to a boil, then turn down heat and simmer 1 hour covered. (Skim off foam)
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Remove the pork bones from the broth and add the potatoes, turnips, and chorizo.
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If you like, pull the meat of the bones and add back to the pot.
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Return the pot to a simmer and cook for 30 more minutes.
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