Caldo Gallego (Galician Soup)

This is another favorite white bean soup that is wonderfull in a cold day or after a night of hanging out with some Friends and a few bottles of wine.

Serves 10

Prep time: 10 min.

Total time: 1 hr., 10 min.

You could make this dish vegetarian do not use chorizo and ham. But is not the same.

 

Ingredients

 

2 tbsp. Extra-Virgin Olive Oil

1 medium yellow onion cut in ¼” slices

2 pkg. (3.5 oz). Good Chorizo, cut into ½” rounds (fresh chorizo or fresh mild Italian sausage is ok to use too)

2 packets Ham-Flavored Concentrate, mixed with 3 large cans of chicken stock

2 cups of water

1 ham hock (about ½ lb.)  

2 medium russet potatoes (about 1 lb.), peeled and cut into ¾” cubes

1 turnip, roughly chopped

2 cans (15.5 oz. each) Cannellini Beans

4 cups chopped turnip greens, collard greens, or green cabbage (fresh spinach or frozen will work too)

Salt & pepper to taste

 

Directions

1.	In large, heavy saucepot over medium-high heat, heat oil. Add onions and chorizo; cook until onions soften and chorizo starts to brown, about 10 minutes.
2.	Add ham-flavored concentrated mixture with one of the cups of water and ham hock; bring to boil. Add potatoes and turnip. Reduce heat to medium low. Simmer, stirring occasionally, skimming off and discarding any foam that rises to the surface, until ham, potatoes and turnips soften, about 25 minutes.
3.	Add cannellini beans I like to drain the liquid but you could use it if you like and greens; cook until greens are tender, about 20 minutes more. Add the rest of the water if too thick. Taste for flavor add salt and pepper if need it.
4.	Remove ham hock; cut ham off bone. Discard bone. Stir ham into pot. To serve, divide soup among serving bowls.