Cooked - Caldo Gallego (galecian Broth)

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Caldo Gallego (galecian Broth)

8.0

2 tablespoons olive oil

1 medium onion, minced

8 cloves garlic, minced

2 Spanish chorizo links, sliced

2 thick 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 (15 ounce) can white cannellini beans

3 cups chopped turnip greens

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

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇪🇸Spanish

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 77 weeks ago

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