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Caldo Gallego, or white bean soup, hails from Spain's Galicia region, a place where good, hot soup and hearty meals reign supreme.
The flavors of GOYA® Chorizo and GOYA® Cannellini meld to make a uniquely Spanish soup. The classic taste is instantly recognizable—spicy sausage infuses the traditional white bean soup recipe with a comforting tang.
Caldo Gallego is a meal on its own or an amazing starter.
medium yellow onion, cut in ¼” slices
1 pkg. (3.5 oz.)
GOYA® Chorizo, cut into ¼” rounds
GOYA® Ham-Flavored Concentrate, mixed with 10 cups water
ham hock (about ½ lb.)
medium russet potatoes (about 1 lb.), peeled and cut into ¾” cubes
turnip, roughly chopped
2 cans (15.5 oz. each)
chopped turnip greens, collard greens, or green cabbage
In large, heavy saucepot over medium-high heat, heat oil. Add onions and chorizo; cook until onions soften and chorizo starts to brown, about 10 minutes.
Add ham-flavored concentrated mixture and ham hock; bring to boil. Add potatoes and turnip. Reduce heat to medium low. Simmer, stirring occasionally, skimming off and discarding any foam that rises to the surface, until ham, potatoes and turnips soften, about 25 minutes.
Add cannellini (with their liquid) and greens; cook until greens are tender, about 20 minutes more.
Remove ham hock; cut ham off bone. Discard bone. Stir ham into pot. To serve, divide soup among serving bowls.
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