Receta de Caldo Gallego - Galician Soup Recipe

Ingredients

• 1 1/2 cups dried white beans
• 8 1/2cups water, chicken or vegetable stock
• Salt and pepper
• 1medium yellow onion, cut in ¼” slices
• 2cooking chorizos, cut into pieces
• 1ham bone, or smoked ham hock
• 1/4lb of guanciale, smoked pork belly or pancetta, cubed
• 2tsp sweet smoked paprika
• 2fresh bay leaves
• 1tsp fresh thyme or ¼ tsp dried
• 1tbsp olive oil
• 1generous lb waxy potatoes, peeled and diced
• 1generous lb turnip tops, alternatively kale, Swiss chard or savoy cabbage, rinsed and coarsely chopped
• Olla de Hierra (Traditional Stew Pot) or 2-quart heavy bottom pot

Preparation

STEP 1

Cover the beans in 3 inches of cold water and allow to soften in the refrigerator overnight. 

STEP 2

Next day, drain the beans. In an olla de hierra or 2-quart heavy bottom pot add the olive oil, onions and chorizo; cook over medium heat until onions soften and chorizo starts to brown, about 10 minutes. Add the beans, ham bone, guanciale and the liquid. Bring to a boil. Then reduce heat. Season with salt, pepper, paprika, bay leaves and thyme and simmer on moderately low heat, covered, for about 1 hour, or until the beans are just tender.  

STEP 3

Remove the ham bone and add the potatoes and vegetables. Continue cooking for another 30 minutes.  

Serve the soup in earthenware bowls with crusty bread and a bright, citrusy Albariño wine.