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Caldo Gallega

Caldo Gallega

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Pam Maxson Rodriguez

Pam Maxson Rodriguez

A very flavorful Puerto Rican soup I got from one of my co-workers. It is fast, easy, and most of all delicious! I start it the night before serving by cooking the broth, onions, potatoes, and chorizo. That way the next day after work, all I have to do is add the remaining ingredients and heat through.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. Pour the chicken stock into a large pot. Add the onion, ham, chorizo sausage, white beans, potatoes, spinach and garlic. Bring to a boil, then simmer over medium heat for 45 minutes. Serve and enjoy!
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

WarCrimes
25

WarCrimes

6/20/2008

This an insult to any Spaniards...considering I myself am Gallego. This soup come from Galicia which is a region of Spain right next to Portugal. Kale is the staple here not spinach. I suggest finding an authentic recipe. But I did make this to taste it and it is very good....it's just NOT caldo gallego by any means.

Pam Maxson Rodriguez
15

Pam Maxson Rodriguez

2/27/2012

Sorry, my friend got this recipe while she lived in Puerto Rico, I assumed it was Puerto Rican. I didnt mean to insult anyone. I am truly sorry. I still love the soup!! I do the broth, onion, ham. chorize, garlic and potatoes the night before. Put in the fridge and take the grease off the top the next day and add the beans and spinach. The flavors all infuse together and make it extra yummy. That is the is trick!

HECHICERA
11

HECHICERA

2/23/2009

I've now made this soup several times and it is one of my husband's new favourites...with good reason. It is substantial enough to have as a meal served with some crusty bread. I add a few drops of liquid smoke to it and it's a nice complement. Thanks for sharing this great recipe!

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