Caldo Gallego (Galician White Bean Soup)

Caldo Gallego is a hearty Galician white bean soup made with cannellini beans, smoked ham, chorizo, bacon, potatoes, and collard greens in a chicken broth. There are 2 ways to bring this dish to life — on the stovetop after soaking the beans for 6 hours overnight or after quick soaking or using canned white kidney beans. A classic soup dinner on its own with crusty bread, or the perfect appetizer for any day of the week.

📝 Ingredients

• 1 lb dried cannellini beans (or navy beans / white kidney beans)
• 1 large smoked ham hock (or 2 small ham hocks/meaty ham bones approx 1-2 lbs)
• 1 tablespoon extra virgin olive oil
• 4 ounces thick sliced bacon (diced)
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 4 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 bay leaves
• 4 cups chicken broth
• 2-3 large Spanish chorizo links (sliced)
• 2 medium Russet potatoes (peeled and cubed)
• 2 cups chopped collard greens (rinsed, stems removed (sub for Swiss chard or kale))
• Salt to taste

👨‍🍳 Instructions

1. 1Lay the beans on a clean work surface and remove any stones, etc. Rinse the beans under cold water. In a large saucepan, place the beans with enough water to cover the beans. Soak in the water for 6 hours or up to overnight. Do not drain.
2. 2After 6 hours or the following day, place the ham hock in the saucepan. If needed, add more water up to 2 inches above beans and ham hock. Bring to a boil then reduce to a low heat. Cover; Simmer for 1 hour. Remove the ham hock and cut the meat off the bone. Set aside.
3. 3While the beans are simmering, heat the olive oil at medium-high heat in a Dutch oven. Add the bacon and pan fry for 5 minutes. Add onions and green bell peppers. Saute for 2-3 minutes. Stir in the garlic, smoked paprika, oregano, and bay leaves.
4. 4Drain the beans. Stir in the beans and chicken broth into the Dutch oven. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour or until the beans have softened. If needed, add more broth or water to prevent the soup from drying out.
5. 5Once the beans have softened, stir in the chorizo, potatoes, and collard greens into the Dutch oven. Cover and cook for another 20-25 minutes until the potatoes are fork tender. Taste and adjust the seasonings. Remove bay leaves. Serve the soup with crusty/toasty bread and enjoy!