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Galician Soup • Caldo Gallego

Servings: 8


  • ½ pound ham hocks
  • 1½ pounds potatoes, peeled and quartered or cut in 2-inch chunks
  • ½ pound chuck or stew meat
  • ¼ pound unto or slab bacon
  • 16 cups of water
  • 1 pound cabbage or collard greens washed and hard stems removed
  • ½ pound white beans,
  • 1 tablespoon salt
  • Directions

    Soak the beans and the ham hocks and bacon in separate pots of water for at least 12 hours before cooking.

    To cook, start the 16 cups of water to boil and when the water is boiling, add the drained ham hocks, bacon and beef and bring the water back to a boil. Lower the heat and simmer at medium heat until the meats are just becoming tender.

    Drain the beans and add to the soup. Bring back to boiling again and cook for 30 minutes more at medium heat until the beans are tender.

    Add the potatoes and salt and cook for 15 minutes.

    Add the cabbage or collard greens, coarsely chopped, and cook for 10 minutes more. Allow the soup to rest for about 15 or 20 minutes until thickened.

    Serve in a large tureen or in individual casseroles if serving as a first course.

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    Last time this page was edited August 26, 2015
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