Caldo Gallego
Servings 6 large soup bowls
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 6 large fresh garlic cloves (minced)
- 2 links dried spanish chorizo (peeled and sliced into ⅛" coins)
- 2 smoked ham steaks - 8 ounces each (diced into 1" pieces)
- 1 teaspoon salt
- 3 large russet potatoes (peeled and diced into 1" cubes)
- 2 turnips (peeled and diced into 1" cubes)
- 8 cups chicken stock
- 2 (15 ounce) cans of cannellini beans (undrained)
- 3 cups chopped kale or turnip greens
Instructions
- Heat a large pot over medium heat and add in the olive oil and onions and sauté until the onions are translucent.
- Add the minced garlic to the pot and cook for just about 1 minute.
- Add the chorizo and ham to the same pot and cook until you start to see slightly brown edges on the meat.
- Add in the salt, potatoes, turnips, and chicken stock and bring to a full boil then reduce the heat to a simmer and cook uncovered for about 20 minutes or until the potatoes and turnips are soft.
- Turn the heat to medium and add in the 2 cans of undrained beans and the kale. The starch from the cans of beans will help thicken the soup. Allow to cook for about 5-10 more minutes or until the greens are wilted.
- Take the back of a spatula or sturdy spoon and mash a few of the large chunks of vegetables to add a bit more heartiness to the soup.
- Serve immediately with warm bread or allow to cool and store in the fridge for up to 5 days.