Caldo Gallego (White Bean Soup)

Caldo Gallego (White Bean Soup) Recipe
Howard L. Puckett

Recipe from

Coastal Living

Ingredients

2 1/2 cups dried navy beans
1/4 pound Spanish chorizo
1 (8-ounce) package cubed smoked ham (about 1 1/2 cups)
3 tablespoons olive oil
2 cups chopped onion
4 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups water
6 packets ham-flavored concentrate*
1 cup white wine
2 cups chopped Roma tomatoes
2 cups peeled and cubed Yukon gold potatoes (about 3/4 pound)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh spinach

Preparation

Sort and wash beans. Place in a large Dutch oven with water to cover 2 inches above beans; cover and let soak 8 hours. Drain, discarding water.

Remove casings from chorizo, and slice diagonally. Sauté chorizo and ham in olive oil 5 minutes or until meats begin to brown. Add onion, and sauté 10 minutes; add garlic, and sauté 30 seconds.

Stir in flour. Gradually add water, whisking constantly until sauce is smooth. Stir in beans, ham concentrate, and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until beans are tender, stirring occasionally. Stir in spinach, and remove from heat. Spoon soup into individual bowls.

*For testing purposes, we used Goya ham concentrate.

March 2006
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