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Add a photoServings: 8
Ingredients
- 1 lb Medium sized white beans
- 2 1/2 quart Water
- 1/2 lb Salt pork, cubed
- 1 x Meaty ham bone or possibly Smoked pork hock
- 6 sm White potatoes, peeled and diced
- 1 bn Collards, mustard greens, spinach, or possibly ka
- 4 x Spanish sausages, (Chorizos) Salt, if needed
Directions
- Caldo (cauldron) means soup pot. Gallego means "from Galicia," a region in Spain. Caldo Gallego a traditional Spanish soup with as many variations as minestrone. It is generally a brothy soup with diced meat, vegetables and greens. This version is from the Dominican Republic. I got from a Dominican cafe near my house here in New York.
- 1. Rinse beans, cover with 6 c. of water in a large kettle, soak overnight.
- 2. When ready to cook, add in an additional 1 qt of water , the salt pork and the ham bone. Bring to a boil. Cover, reduce heat and simmer about 2-1/2 hrs or possibly till beans are tender.
- 3. Add in potatoes, collards, mustard greens, or possibly kale. If using spinach add in later with the chorizos. Simmer for 20 min.
- 4. Cut chorizos in 1-inch pcs. Add in to beans and cook 10 min longer. Taste and add in salt if necessary, I doubt it. If too salty, add in additional water.
- 5. Remove ham bone. Cut off meat and return meat to soup.
- Serve in soup bowls
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 8 servings | |
| Calories 501 | |
| Calories from Fat 220 | 44% |
| Total Fat 24.4g | 31% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 464mg | 19% |
| Potassium 1570mg | 45% |
| Total Carbs 54.4g | 15% |
| Dietary Fiber 11.8g | 39% |
| Sugars 2.67g | 2% |
| Protein 17.48g | 28% |
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