Galician White Bean Soup Recipe

Galician white bean soup recipe - caldo gallego

The traditional white bean soup prepared in Galicia, Spain with their local ham (lacon), local lard or bacon (unto) green vegetables (grelos) and potatoes (cachelos), ask for "Caldo Gallego" or "Pote Gallego" if you visit the region. Grelos are a kind of turnip green and as such they have a bitter taste. Grelos can be substituted by other vegetable, if not available, a favorite is cabagge. Lacon, Galician ham, can be very salty and often has to be soaked in water for long hours to wash the salt away.

Galician white bean soup recipe

This is the Galician white bean soup recipe more popular over Spain, because of its simplicity -Caldo gallego can become more sophisticated with the addition of chorizo or other meats- and we use it because it will be easier to find these ingredients out of Galicia.

Ingredients

USA Imperial
1 cup		dried white beans
½ lb		country style ham, scrubbed and soaked if required
¼ lb		slab bacon
2		medium size boiling potatoes, cubed
2 cups		shredded cabbage or any of turnip greens, mustard greens, kale, collard greens
1 Tbs		olive oil
½ tsp		paprika
		salt and pepper to taste

Metric
225 g		dried white beans
225 g		country style ham, scrubbed and soaked if required
125 g		slab bacon
2		medium size boiling potatoes, cubed
225 g		shredded cabbage or any of turnip greens, mustard greens, kale, collard greens
15 ml		olive oil
½ tsp		paprika
		salt and pepper to taste

Procedure

Wash the beans, cover with cold water and soak for 8 hours or overnight.
Drain, discarding the soaking water. Put the beans into a large soup or stock pot and add 2 quarts (8 cups or 2 l) water -beans should be covered- and bring to a boil. When the liquid starts boiling, add the ham and bacon. Reduce heat and simmer for about 1¼ hours. Add more cold water if required.
Add paprika, olive oil, potatoes and cabbage. Simmer for 30 minutes or until beans are tender. Don't add salt before testing first, the ham usually brings a strong flavor. Season.
Dice the ham discarding the bone, if you are going to serve the ham with the soup, and serve very hot.

Servings: 4
Yield: 4 to 5

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		346.60
Calories From Fat (37%)		127.86
		% Daily Value
Total Fat 14.08g		22%
Saturated Fat 4.20g		21%
Cholesterol 38.83mg		13%
Sodium 1570.34mg		65%
Potassium 1144.70mg		33%
Carbohydrates 34.13g		11%
Dietary Fiber 10.41g		42%
Sugar 1.08g
Sugar Alcohols 0.00g
Net Carbohydrates 23.72g
Protein 21.66g		43%

Cooking Tips

Preparing this soup with a pressure cooker is a breeze. Just put all the ingredients together and cover with water -about an inch over the solid ingredients. Beans usually take about 25 minutes once the pressure cooking has kicked in, but it depends on the model. Follow the manufacturers instructions.
Use 2 cans (Net WT 15 oz) white beans of any kind. Drain and wash the beans, use cooked ham or serrano ham -you can skip bacon. Cover the beans with water and bring to boil, add the rest of the ingredients. Simmer until the potetoes and cabagge are cooked, about 20-30 minutes. Adjust salt.

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Spanish food recipes

Galician white bean soup recipe - caldo gallego

Galician white bean soup recipe

Ingredients

Procedure

Cooking Tips

Spanish Food Recipes -other soup recipes-

Spanish Food Recipes
-other soup recipes-