Cuban Caldo Gallego - Galician White Bean Soup

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika + ground beef

Turkey sausage reduces fat while maintaining flavor.

turnip greens

🥗Healthier: kale

💰Cheaper: spinach

Kale offers similar nutrients and is often more accessible.

white beans

🥗Healthier: canned beans

💰Cheaper: dried beans

Canned beans save time, while dried beans are cost-effective.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika has less heat and is more widely available.

Start by heating 1 tablespoon of olive oil in a pot.

Fry the bacon (tosino) until crispy.

Add the Spanish sausage (chorizo) to the pot and fry until cooked.

Add chopped onion and green pepper to the pot, sautéing until the onion is translucent.

Add minced garlic, bay leaf, and chopped parsley to the pot, combining well.

Add the white kidney beans to the pot without adding salt yet.

Pour in about 4 cups of water and stir to combine.

Taste the mixture and add about 1 tablespoon of salt, adjusting to your preference.

Add chopped potatoes to the pot and cover, cooking on medium-high for about 20 minutes or until the potatoes are fork tender.

5 minutes before the potatoes are done, add a handful of kale to the pot and cover, cooking for another 5 minutes.

Once cooked, serve the caldo gallego with garlic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens