Caldo Gallego

Name: Caldo Gallego
Prep time: 15 min
Cook time: 35 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 onion, minced; 8 cloves garlic, minced; 2 Spanish chorizo links, sliced; 2 thick slices smoked ham, diced, or more to taste; 3 potatoes, peeled and diced; 2 turnips, peeled and diced; 8 cups chicken stock; 1 (15 ounce) can white cannellini beans; 3 cups chopped turnip greens

⏱️ Ready in 50 min 🥄 Prep 15 min 🔥 Cook 35 min 👥 8 servings 👁️ 5 views

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 35 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 380

% Daily Value*

Total Fat 20.6g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1743mg 76%

Total Carbohydrate 29.4g 11%

Dietary Fiber 5.6g 20%

Total Sugars 3.5g

Protein 19.4g 39%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat olive oil in a stockpot over medium heat.

Cook and stir onion in the hot oil until translucent, 5 to 10 minutes.

Add garlic; cook and stir until fragrant, about 2 minutes.

Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes.

Mix potatoes and turnips into chorizo mixture; pour in chicken stock.

Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.

Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.