Hard Greek Bread Soup

Caldo Gallego (Galecian Broth)

Name: Caldo Gallego (Galecian Broth)
Prep time: 24 min
Cook time: 68 min
Total time: 92 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 medium onion , minced; 8 cloves garlic , minced; 2 Spanishs chorizo links , sliced; 2 thicks slices smoked ham , diced, or more to taste; 3 medium potatoes , peeled and diced; 2 medium turnips , peeled and diced; 8 cups chicken stock; 1 can white cannellini beans , 15 ounce; 3 cups chopped turnip greens

Total Time

1h 32m

24m prep · 68m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Gluten Free Dairy Free Nut Free Legumes / Beans Pork Saute Gluten-Free Nut-Free Fried asian korean savory european greek mediterranean middle eastern region healthy_fats side plant_based none processed_meat soup spanish

Warm, hearty caldo gallego is one of my family's favorite meals during the long winter months in Alaska. We like to serve it with chewy Cuban bread.

Ingredients

2 tablespoons olive oil
1 medium onion , minced
8 cloves garlic , minced
2 Spanishs chorizo links , sliced
2 thicks slices smoked ham , diced, or more to taste
3 medium potatoes , peeled and diced
2 medium turnips , peeled and diced
8 cups chicken stock
1 can white cannellini beans , 15 ounce
3 cups chopped turnip greens

Instructions

1

Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
2

Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
3

Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.