Saturday, May 11, 2013

"Caldo Gallego" / Galacian Soup


Caldo Gallego / Galacian Soup

I can not stress enough how DELICIOUS this bean soup is. Oh gosh I even had seconds. Mmm... So good! 

Today it's been storming all day here on the island (Staten Island, NY) making it perfect for a warm hearty meal. 

Looking in my pantry and fridge I didn't have some of the staples (spanish chorizo ,turnips,pork chunks and ham hocks) to make this dish, so I improvised. Either way, it's delicious. 

Caldo Gallego (Spanish bean soup) is a traditional dish served in the North region parts in Spain (Galecia). Served as a starter dish or as a full meal. But tonight we are having this soup as the main dish and a toss salad as a starter. 

This meal is also vegan-friendly, just omit all the meat products and replace the pork bouillon to a vegetable one. It won't taste like so, but all the same its a very nutritional hearty meal.
Lets get cooking!

You will need : 

1 1/2 c diced ham
1 pork chop season with salt/pepper 
2 tbsp bitter orange (separated)
1 large potato peeled and cubed
1 - 2 c dried white northern beans (any white bean will due)
1 1/2 c of acorn cubed or whole (*optional)
1/2 c carrots chopped (*optional)
1/2 of a whole green pepper 
1/2 of a medium onion chopped
1/2 c of spinach chopped (kale, collard greens or mustard greens)
1 pork bouillon (chicken or vegetable)
4 c of water


In a large saucepan on medium high heat add the olive oil. Add the seasoned pork chop and 1 tsp of the bitter orange and seared on both sides (5 - 7 min) then remove and set aside. Add diced ham and onions stir constantly for about 2-3 minutes. Now add all the cubed acorn, beans, carrots, black pepper, the bouillon and the 4 c of water. Let simmer for about and hour.  Squish the acorns with fork and check how tender beans are. Now add onion, green pepper, potato, the pork chop you set aside and let simmer for an extra 25 - 35 minutes till beans and all vegetables are fork tender.  Plate and serve. Drizzle pure olive oil and hot sauce if you like.


1 1/2 c of chopped iceberg lettuce
3 - 4 radishes sliced
1/2 c ripe olives drained
1 medium tomato sliced
1/2 c cucumber peeled and sliced 


Juice of half a lemon
Sea salt
Olive oil


Mix in a bowl/plate all vegetables and set aside. Whisk ingredients for the vinaigrette in small bowl then drizzle over salad. Serve.


Bon Apetit!

No comments:

Post a Comment