Caldo Gallego Soup

Name: Caldo Gallego Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ham bone or hock; 2 chorizos (Spanish sausage); 1 onion; 1 green pepper; 1 Tbsp. olive oil; 4 potatoes; salt; pepper; 1 qt. water; 1/4 lb. salt pork, diced; 2 1/2 c. turnip or collard greens with liquid; 2 1/2 c. (2 cans) navy or Northern beans

Eats Now Editorial Team · 359 kcal · Soups & Stews

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Caldo Gallego Soup – a delicious recipe with ham bone, chorizos, onion, green pepper, olive oil, potatoes. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 ham bone or hock
2 chorizos (Spanish sausage)
1 onion
1 green pepper
1 Tbsp. olive oil
4 potatoes
salt
pepper
1 qt. water
1/4 lb. salt pork, diced
2 1/2 c. turnip or collard greens with liquid
2 1/2 c. (2 cans) navy or Northern beans

1
Place ham, chorizos and salt pork in water.
2
Cook 30 minutes. Add greens and beans.
3
Saute onion and pepper until transparent in olive oil.
4
Add to greens.
5
Peel and cut potatoes in small cubes. Add to soup.
6
Season with salt and pepper.
7
Cook for 1 hour.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ham bone or hock, 2 chorizos (Spanish sausage), 1 onion, 1 green pepper, and more.

Yes, Caldo Gallego Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
359 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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