Caldo Gallego (Galician White Bean Soup)

Ingredients

• 454 g (1 lb)dried cannellini beans (or navy beans or white kidney beans)
• 1 large (or 2 small; approximately 454–907 g total)smoked ham hock or meaty ham bones
• 1 tablespoon (15 ml)extra virgin olive oil
• 113 g (4 oz)thick-cut bacon, diced
• 75 g (½ cup)yellow onion, diced
• 75 g (½ cup)green pepper, diced
• 4 clovesgarlic, minced
• 1 teaspoonsmoked paprika
• 1 teaspoondried oregano
• 2bay leaves
• 950 ml (4 cups)chicken stock
• 2–3 large linksSpanish chorizo, sliced
• 2 mediumRusset potatoes, peeled and cubed
• 150 g (2 cups)collard greens, rinsed, with stems removed; or Swiss chard or kale
• to tastesalt

Instructions

1. 1

   Soak the beans

   Pick through the beans to remove any stones or debris, then rinse under cold water. Put them in a large saucepan and cover with water. Leave to soak for 6 hours or overnight; do not drain.

2. 2

   Simmer the ham

   After the soak, add the ham hock to the saucepan. Add water if needed so it reaches up to 5 cm (2 inches) above the beans and ham. Bring to the boil, lower the heat, cover and simmer for 1 hour. Take out the ham hock, remove the meat from the bone and set it aside.

3. 3

   Cook the bacon

   While the beans simmer, heat the olive oil in a Dutch oven over medium-high heat. Add the bacon and fry for 5 minutes. Add the onion and green pepper and sauté for 2–3 minutes, then stir in the garlic, smoked paprika, oregano and bay leaves.

4. 4

   Simmer the beans

   Drain the beans and add them to the Dutch oven with the chicken stock. Lower the heat to medium-low and simmer uncovered for 1 hour, stirring occasionally, until the beans have softened. Add more stock or water if needed to stop the soup drying out.

5. 5

   Finish the soup

   Once the beans are soft, stir in the chorizo, potatoes and collard greens. Cover and cook for another 20–25 minutes, until the potatoes are tender when pierced with a fork. Taste and adjust the seasoning, remove the bay leaves and serve with crusty or toasted bread.

What is Caldo Gallego?

Caldo Gallego is a traditional soup from Galicia in north-western Spain. Its name means Galician broth, and it is known for combining beans and greens with hearty additions such as potatoes and cured or smoked pork.

This version builds flavour with ham hock, bacon and Spanish chorizo, while cannellini beans make the soup filling and creamy as they soften. The long simmer gives the broth time to take on the flavour of the meat and seasonings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 536 calories, 31g protein, 47g carbs, 25g fat.

The beans and potatoes provide most of the carbohydrate, while the ham hock, bacon, chorizo and olive oil contribute much of the fat. Beans and the pork ingredients also supply protein. For a balanced plate, serve a bowl with extra greens or a simple side salad, and adjust the bread to suit your appetite.

Start with the beans

Dried beans: sorting and rinsing them removes grit, and the 6-hour or overnight soak helps them cook more evenly. The recipe cooks the soaked beans with the ham hock first, then drains them before they go into the Dutch oven.

Bean choices: cannellini, navy or white kidney beans all suit the soup. Keep the bean size and texture in mind when checking for tenderness during the simmer.

Build flavour in stages

Bacon base: frying the bacon in olive oil starts the soup with savoury fat. The onion and green pepper soften in the same pot, picking up some of that flavour.

Seasonings: stir the garlic, paprika, oregano and bay leaves into the vegetables before adding the liquid. This brief contact with the hot pan helps distribute their flavour through the soup.

Manage the simmer

Bean stage: keep the Dutch oven at a gentle simmer for about 1 hour, rather than letting it boil rapidly. Stir occasionally and add stock or water if the liquid level drops too far.

Final stage: the potatoes and greens go in only after the beans have softened. Cook for 20–25 minutes, checking that a fork slips easily into the potatoes before serving.

Choose the meat carefully

Ham hock: a large smoked hock or two smaller ones can be used. After simmering, remove the meat from the bone and keep it ready to add back to the soup if desired.

Chorizo: use Spanish chorizo links, sliced, rather than assuming another style of chorizo will behave the same way. Its seasoning adds another savoury layer alongside the smoked ham and bacon.

Greens and serving

Collard greens: remove the stems, rinse the leaves and chop them before adding them with the potatoes. Swiss chard or kale can stand in for collards.

To serve: crusty or toasted bread makes a useful accompaniment to the thick soup. It can be served as a meal on its own or in smaller bowls as a starter.

Recipe notes & tips

• Sort through the dried beans before rinsing them to catch any small stones.
• Allow enough time for the beans to soak for 6 hours or overnight.
• Keep the bean simmer gentle and check the liquid level occasionally.
• Remove the bay leaves before serving.
• Pierce a potato cube with a fork to check that it is tender.
• Taste the soup before adding salt, as the smoked meats and stock may already be seasoned.

Variations

• Swap the greens: use rinsed, stemmed Swiss chard or kale in place of collards.
• Change the beans: navy beans or white kidney beans can replace cannellini beans.
• Use smaller hocks: simmer 2 small ham hocks or meaty ham bones instead of one large hock.
• Adjust the chorizo: use 2 links for a milder meat presence or 3 for more.
• Serve with toast: offer crusty bread toasted alongside the soup for dipping.

Common mistakes to avoid

• Skipping the soak: the recipe relies on soaking dried beans for 6 hours or overnight before cooking.
• Boiling hard: a vigorous boil can make the cooking less even; reduce the heat after bringing the ham and beans to the boil.
• Letting the pot dry out: check the soup as it simmers and add stock or water if needed.
• Adding potatoes too early: wait until the beans have softened before adding the potatoes and greens.
• Leaving the bay leaves in: remove them before ladling out the soup.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the soup has thickened.

Frequently asked questions