Galicia is located in the north western corner of Spain. While the region is most famously known for its seafood, this hearty soup is also a signature dish of that part of Spain. My grandfather was from Galicia and immigrated to the United States as a young teenager. 
He brought with him his love of Spanish cuisine, his violin, his books and not much more. I am fortunate to have been given his violin and his copy of Don Quixote as well as a set of 6 books that are encyclopedia-ish, titled La Historia Del Mundo. These cherished items are a constant reminder of grandparents that were loved deeply and with whom I spent many many hours.
Married to a fellow Spaniard, caldo gallego was often prepared by my grandmother and it became a regular on the household menu. It’s the kind of soup/stew that varies according to who is making it. Generally, you will find meats such as Spanish chorizo, smoked ham, bacon, beef bones, potatoes, turnips, turnip greens and some type of white beans. The ingredients depended much on what vegetables were available in one’s farm or depended on the season.
My recipe starts with how my grandmother made it and, after researching some of the recipes from Spain, I have added a few different touches of my own. While most make this dish during cold weather, I could eat it any time of year.
INGREDIENTS:
- 3 Cups of diced onion
- 1 Lb. Great Northern White Beans or other white beans
- 2 Tbsp. Chopped garlic
- 1/2 Lb. salt pork, diced (1/4 inch cubes)
- 1 Lb. thin cut chuck ribs or beef bone
- 2 Spanish chorizos, casing removed and sliced in medallions.
- 1 Lb. smoked ham hocks
- 1 Tbsp. olive oil
- 8 Cups of turnip greens, cut up and rinsed well.
- 2 Cups cubed turnips (1/2 inch cubes)
- 3 Cups cubed potatoes (1 inch cubes)
INSTRUCTIONS:
- Add olive oil and diced salt pork to a large stock pot.
- Sauté until lightly browned.
- With a slotted spoon, remove the salt pork and place on paper towels to drain.
- Salt and pepper the beef ribs or bones and brown in the salt pork fat.
- Remove and place on paper towels.
- Remove all but 3 tablespoons of oil that remains in the pot.
- Sauté onions until translucent and soft.
- Add the garlic and chorizo and sauté for an additional minute, stirring constantly.
- Add 4 quarts of water, salt pork, beef, and smoked ham hocks.
- Simmer for two hours and then add the beans.
- When the beans are almost done, add the greens, turnips and potatoes.
- Simmer until the beans are creamy and the vegetables are cooked.
- Serve with some crusty bread.
Visit the Store to shop for items used in this recipe.