Cuban White Bean Soup Recipe (Caldo Gallego)
Servings Prep Time
6 to 8servings 00:20:00minutes
Cook Time
04:00:00 AMminutes
Servings Prep Time
6 to 8servings 00:20:00minutes
Cook Time
04:00:00 AMminutes
Ingredients
Instructions
  1. Step 1) Stir 2 teaspoons bouillon powder into hot water to make broth, add bay leaf and set aside.
  2. Step 2) Heat a large soup pot or Dutch oven over medium heat, add salt pork and cook for 3 to 5 minutes or until browned. Discard rendered fat. Add oil to pot and stir in chorizo and ham; cook for 5 to 7 minutes or until meats become browned.
  3. Step 3) Add onion, carrots, garlic and spices; continue cooking for 2 to 3 minutes. Stir in potatoes, turnips, beans and prepared broth; bring to a boil.
  4. Step 4) Reduce heat and simmer for 20 to 30 minutes or until potatoes are cooked through and tender. Remove bay leaf. Stir a handful of chopped greens into each bowl just prior to serving. (Greens can also be added to the soup with potatoes for a longer cook time, if desired.)
  5. Recipe Note: To cook dried beans, soak 2 cups (1 pound) navy beans overnight. Drain off soaking water and combine soaked beans, 6 cups of water, 2 teaspoons chicken flavor bouillon powder, a 4-ounce piece of meaty ham bone and 1 bay leaf in a large soup pot over medium-high heat.
  6. Bring mixture to a boil then reduce heat, cover and simmer for about 1 hour or until beans are cooked through and tender.