Caldo Gallego Galician Bean Meat And Big Leaf Soup Food

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CALDO GALLEGO



Caldo Gallego image

Provided by Food Network

Categories     appetizer

Time 2h50m

Yield About 3 quarts

Number Of Ingredients 13

1 tablespoon Spanish olive oil
1 smoked ham hock, skin scored
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 bay leaf
3 teaspoons salt, or to taste, divided
Freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight
1 pound potatoes, peeled and large-diced
1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens)
1/2 pound Spanish chorizo, thinly sliced crosswise

Steps:

  • In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
  • Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

CALDO GALLEGO



Caldo Gallego image

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Provided by JMCCURTAIN

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3 potatoes, peeled and diced
2 turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens

Steps:

  • Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  • Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
  • Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g

CALDO GALLEGO



Caldo Gallego image

This is the Galacian version of the Spanish "cocido" or stew. Caldo Gallego is generally flavored with cured pork shoulder or salt pork. Serving amount is for a side dish serving...if using as a main dish, reduce the number of servings offered. From Better Homes and Gardens. Posted for ZWT. Prep and cooking time does not include soaking time for the beans!

Provided by breezermom

Categories     Spinach

Time 1h25m

Yield 6 side dish servings, 6 serving(s)

Number Of Ingredients 11

3/4 cup dried great northern beans
8 cups water
1/2 lb chorizo sausage, sliced (Italian sausage may be substituted)
1/4 lb salt pork or 1/4 lb bacon, diced
2 turnips, peeled and sliced
1 medium red onion, sliced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen turnip greens or 1 (10 ounce) package frozen chopped spinach
1 cup cabbage, chopped

Steps:

  • In a 4 quart Dutch oven combine beans and 4 cups of the water. Bring to a boil; reduce heat and simmer 2 minutes. Remove from heat. Cover, and let stand for an hour. (Or soak the beans in the water overnight in a covered pan). Drain beans and rinse.
  • In the same Dutch oven combine rinsed beans and remaining 4 cups of water. Bring to a boil; reduce heat. Cover and simmer 45 minutes.
  • Meanwhile, cook the sausage and salt pork or bacon till brown. Drain off the fat.
  • Add the sausage, salt pork or bacon, turnips, red onion, garlic, salt, and pepper to the beans. Return to boiling; reduce heat. Cover and simmer 20 minutes.
  • Add the turnip greens or spinach and cabbage. Return to a boil. Reduce heat and simmer uncovered 10 minutes or more, until tender.

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE



Caldo Gallego Estilo Cubano - Galician Soup Cuban Style image

Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.

Provided by Manami

Categories     Collard Greens

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup dry white bean (Cannelli beans or Great Northern beans, pre-soaked overnight in just enough water to cover, to tende)
2 quarts chicken broth or 2 quarts water
2 chorizo sausages, casing removed & sliced on an angle (sausage available at Latin grocery stores)
1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
3 pieces pork fat (optional) or 3 slices thick slab bacon
ham hock (optional)
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
2 potatoes, peeled and chopped into 1/2-inch cubes
1 cup chopped collard greens (stems removed and cleaned well)
salt, to taste
fresh ground black pepper, to taste
sazon con azafran seasoning, to taste
sazon completo seasoning, to taste

Steps:

  • Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
  • Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
  • Skim the froth and scum that comes to the top.
  • Season to taste.
  • Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
  • Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
  • Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
  • Buen provecho!

Nutrition Facts : Calories 324.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 17.6, Sodium 1322.9, Carbohydrate 38.6, Fiber 8.2, Sugar 3, Protein 18.9

CALDO GALLEGO ( GALICIAN WHITE BEAN SOUP) ( PORTUGUESE)



Caldo Gallego ( Galician White Bean Soup) ( Portuguese) image

Make and share this Caldo Gallego ( Galician White Bean Soup) ( Portuguese) recipe from Food.com.

Provided by andypandy

Categories     Potato

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dried white bean (white kidney beans)
2 quarts cold water
1/4 lb serrano ham or 1/4 lb prosciutto, diced
1/4 lb piece salt pork or 1/4 lb bacon
2 turnips, cut in large pieces
1/2 lb turnip greens, cut into large pieces
1 yukon gold potato, cut into large pieces
1/4 lb chorizo sausage (optional)
salt and pepper

Steps:

  • Soak the beans in water overnight.
  • Blanch the salt pork or bacon by putting it into cold water, bring to boil, and then drain. Cube into dice.
  • In a large kettle put the drained white beans, the two quarts cold water. the ham, the diced salt pork, cover and simmer two hours.
  • Add the turnips, turnip greens, potato, sausage, and seasoning of salt and pepper.
  • Cover and cook 1/2 hour or until the vegetables, and beans are tender.
  • Cut sausage into slices replace them back into the soup and taste again for seasoning.
  • Serve.
  • Serrano ham is a raw smoked ham similar to prosciutto, it is sometimes hard to find, use large chunks of smithfield ham if you can't find either.

Nutrition Facts : Calories 445.2, Fat 23.5, SaturatedFat 8.5, Cholesterol 24.4, Sodium 486.6, Carbohydrate 45.2, Fiber 11.2, Sugar 4.2, Protein 15.3

GALICIAN SOUP (POTE GALLEGO)



Galician Soup (Pote Gallego) image

My grandfather was from Galicia, the province in Northern Spain located over Portugal. This is the soup from his homeland as dictated to me by my mother. It is a simple, peasant dish - just meat, potatoes and cabbage - no fancy herbs or spices. Prep time is overnight soaking time for the beans, actual prep time is 10 minutes or less.

Provided by Raquel Grinnell

Time 12h

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 13

1 lb cannellini beans, dried (or Great Northern)
3/4 lb salt pork
1 lb beef shank (with bone)
1 beef bone with marrow
3 chicken legs
1 chorizo sausage, Spanish (NOT Mexican!)
1 ham hock, cured NOT smoked
1 blood sausage (morcilla, from Spain, the one with onions is better for flavor rather than the one blended with rice)
1 onion, peeled
1 napa cabbage, large
1 lb red potatoes, peeled and chopped into chunks
salt
1/2 teaspoon black peppercorns

Steps:

  • Rinse beans and discard any damaged or odd looking beans. Put in large pot with 1 tablespoon of salt and cover by 4 inches. Leave to soak overnight or at least 8 hours.
  • In a large, heavy-bottomed pot, add salt pork, beef shank,marrow bone, chorizo and ham hock. Cover all with cold water by three inches and bring to a boil over high heat. Skim any gray foam that comes to the surface with a spoon. Add drained and rinsed beans, onion and peppercorns, and bring back to a boil. Cover and turn heat down to low or medium/low - pot should be at a strong simmer for two hours.
  • Prepare cabbage by stripping the outer, dark green leaves. Remove core of leaves, chop roughly and set aside. Quarter the light green inner cabbage and remove core. Halve each piece again and chop into chunks.
  • Over the two hours, check pot every 30 minutes or so and spoon off any gray 'scum' that bubbles at the top - this is from the meat. When the broth is thickening and the beans are almost tender, add the morcilla, 1/2 teaspoon of salt, potatoes and chopped dark green outer cabbage leaves. Bring back to the boil, then cover and lower heat to a simmer again for about 20 minutes.
  • Taste for salt again and add the rest of the cabbage. Cover and cook until cabbage is very tender, at least 40 minutes. Test for salt and adjust.
  • To serve, remove meats and chop (except chorizo and morcilla). Remove bones and fat and put meats back into soup. Slice chorizo and morcilla and add to the bottom of each bowl before serving, Top with soup and serve.

Nutrition Facts : Calories 508.4, Fat 37.9, SaturatedFat 13.2, Cholesterol 93.8, Sodium 770, Carbohydrate 15, Fiber 3.4, Sugar 1.9, Protein 25.5

GALICIAN SOUP ( CALDO GALLEGO )



Galician Soup ( Caldo Gallego ) image

This recipe is simplified from my family's original recipe from Galicia Spain, which was made with ham hocks and salted pork But everything you need to give it a great flavor are in these ingredients and still comes out it delicious. This recipe was for my family's Sunday dinners so it is a slow simmer type of meal.

Provided by erotter

Categories     Chowders

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans cannellini beans
6 cups water
1 small veal steak
1 small ham steak
1 small spanish chorizo
1 cup chopped collard greens
2 potatoes
1 yellow onion
3 garlic cloves
1 bay leaf
1 tablespoon cumin powder
1 tablespoon of spanish sweet paprika
add salt & pepper

Steps:

  • Cut Veal and Ham Steaks into Chunks.
  • Mince Onion and Garlic
  • Peel and Cut Potatoes into Cubes.
  • Skin and cut Choizo into 1/4 inch round slices.
  • In a Large Soup pot
  • Add the beans with their liquid.
  • Then place all remaining ingredients.
  • Mix well and let Cook over low flame for about 3 hours.
  • Serve in Soup Bowls with Toated Italian Bread for dunking on the side.

Nutrition Facts : Calories 297.8, Fat 2.1, SaturatedFat 0.4, Sodium 659.2, Carbohydrate 56.7, Fiber 16.2, Sugar 6.3, Protein 15.2

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