Vegetarian Caldo Gallego Recipe
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Cook time: 
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Serves: 4 servings
Vegetarian Caldo Gallego
  • 3 cups of white beans (either jarred or already soaked and cooked)
  • 1 bunch of turnip tops (grelos in Galicia), kale or chard
  • 2 large potatoes
  • 2 carrots
  • 4 cups of vegetable broth
  • 1 teaspoon paprika
  • Salt
Meat-Lover's Caldo Gallego
  • 1 piece of pork fat (called unto in Galicia, you can substitute tocino or pancetta if necessary)
  • 1 ham hock
  • Smoked Spanish chorizo (2 two-inch pieces)
  1. Wash the greens well, and make sure that all dirt and damaged leaves are removed. Drain well, or use a salad spinner.
  2. Wash and peel and cube the potatoes.
  3. Peel and dice the carrots.
  4. Heat the vegetable broth and beans together over a medium heat, and once boiling add the potatoes and carrots. Make sure broth is covering the ingredients. Add water if necessary.
  5. Cook at a slow boil for about 15 minutes, until the vegetables are tender.
  6. Season with salt and paprika, and add the greens. Cook for about five minutes more, until the greens are tender.
If Using Meat
  1. Add the ham hock to the vegetable broth and beans (or use water, as the meat will create a flavorful broth).
  2. When you add the potatoes and carrots, you can also add the pork fat and the chorizo.
  3. Before serving, you can (optionally) dice the chorizo and ham and then add it back into the soup. I prefer it this way.
Recipe by Spanish Sabores - Simple Spanish Recipes & Travel Tips at