Vegetarian Caldo Gallego Recipe
Caldo Gallego is one of Galicia’s (a part of northwestern Spain) signature stews. Rich and delicious.
Servings: 4 servings
Calories: 482.48kcal
Ingredients
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
Instructions
- Wash the greens well, and make sure that all dirt and damaged leaves are removed. Drain well, or use a salad spinner.
- Wash and peel and cube the potatoes.
- Peel and dice the carrots.
- 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.
- Cook at a slow boil for about 15 minutes, until the vegetables are tender.
- Season with salt and paprika, and add the greens. Cook for about five minutes more, until the greens are tender.
If Using Meat
- Add the ham hock to the vegetable broth and beans (or use water, as the meat will create a flavorful broth).
- When you add the potatoes and carrots, you can also add the pork fat and the chorizo.
- Before serving, you can (optionally) dice the chorizo and ham and then add it back into the soup. I prefer it this way.
Nutrition
Calories: 482.48kcal | Carbohydrates: 59.76g | Protein: 29.38g | Fat: 14.38g | Saturated Fat: 5.29g | Cholesterol: 51.53mg | Sodium: 1362.83mg | Potassium: 1501.45mg | Fiber: 11.65g | Sugar: 4.78g | Vitamin A: 7397.07IU | Vitamin C: 44.45mg | Calcium: 175.34mg | Iron: 7.15mg