Caldo Gallego(A Hearty Soup From Northwest Spain)
A hearty Northwest Spanish soup featuring tender beans, cured ham, potatoes, and greens, perfect for comforting meals and sharing with family or friends.
Ingredients
Instructions
- In a large pot, combine water, baby lima beans, salt pork, cured ham, ham bone, onion, salt, pepper, and salted lard. Bring to a boil.
- Cover and simmer on low for about 3 hours or until beans are tender.
- Remove the meat to prevent overcooking. Add the potatoes and chopped broccoli rabe to the broth.
- Taste the broth and add salt if needed.
- Cook for another 30 minutes or until the potatoes are done.
- Cut the meat into bite-sized pieces and return them to the pot.
- Serve the soup in large bowls, including pieces of meat, potato, beans, and greens in each portion.
Tips & Substitutions
For added flavor, consider using a smoked ham hock instead of the ham bone. If baby lima beans are unavailable, you can substitute them with cannellini or great northern beans. Always taste the broth before serving; you may need to adjust the salt based on the saltiness of your meats. If you prefer a thicker soup, mash some of the beans against the pot for added creaminess.
Serving Suggestions
Serve Caldo Gallego hot in large bowls, making sure each portion includes hearty pieces of meat, potatoes, beans, and greens. This soup is perfect on its own but pairs beautifully with crusty bread or a side salad like Parmesan Salad for a refreshing contrast. For a complete meal, consider serving it alongside Grilled Pork.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully as it sits. To reheat, gently warm the soup on the stove over low heat, adding a splash of water or broth if it becomes too thick. Avoid boiling to maintain the texture of the ingredients.
Nutrition & Diet Analysis (per serving)
Each serving of Caldo Gallego(A Hearty Soup From Northwest Spain) contains roughly 864 calories, with 38g protein, 107g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (89% of the Daily Value), protein (75% of the Daily Value), and iron (58% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 965mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Caldo Gallego vegetarian?
Yes, you can create a vegetarian version by omitting the meats and using vegetable broth instead of water. Substitute the beans for chickpeas or lentils for protein and add more vegetables like carrots and celery for flavor.
How do I know when the beans are cooked properly?
The beans should be tender but not mushy. After about 3 hours of simmering, taste a few beans; they should be soft enough to bite through easily but still hold their shape.
Can I freeze Caldo Gallego?
Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove, adding a bit of water if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).