Caldo Gallego (Galecian Broth)

asian european greek korean mediterranean middle eastern region spanish side soup savory hard medium

Prep

24 min

Cook

68 min

Total

92 min

Ingredients (10)

2 tablespoons olive oil g

1 medium onion, minced g

8 cloves garlic, minced g

2 Spanish chorizo links, sliced g

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

3 medium potatoes, peeled and diced g

2 medium turnips, peeled and diced g

8 cups chicken stock g

1 (15 ounce) can white cannellini beans g

3 cups chopped turnip greens g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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