Galician Soup Recipe - Receta de Caldo Gallego

  • 1 1/2 cups dried white beans
  • 8 1/2 cups water, chicken or vegetable stock
  • Salt and pepper
  • 1 medium yellow onion, cut in ¼” slices
  • 2 cooking chorizos, cut into pieces
  • 1 ham bone, or smoked ham hock
  • 1/4 lb of guanciale, smoked pork belly or pancetta, cubed
  • 2 tsp sweet smoked paprika
  • 2 fresh bay leaves
  • 1 tsp fresh thyme or ¼ tsp dried
  • 1 tbsp olive oil
  • 1 generous lb waxy potatoes, peeled and diced
  • 1 generous 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

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.