Caldo Gallego (Galician Soup)

Caldo gallego

Caldo Gallego, or Galician soup, originated in Spain’s northwestern region of Galicia. Caldo Gallego is commonly prepared with whatever ingredients are already in the kitchen so that it is made, “cómo si no costase,” or, at no cost. A dish with many different iterations based on individual family recipes, this soup is a mainstay of Spanish kitchens during the cold months of winter. Recipe Servings: Serves 4–6

Prep Time

10 minutes

Cook Time

1 hour 25 minutes

Total Time

1 hour 35 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1/3 cup (150 g) lima beans, soaked overnight
4 cups (1 l) beef broth
1 chorizo
2/3 lb (300 g) veal cutlets
1 clove garlic, minced
4 potatoes, cubed
1 head green cabbage, shredded
1 Tbsp (15 ml) olive oil

Directions

In a large pot, combine soaked lima beans, chorizo, veal, and garlic. Season with salt and pour in beef broth. Simmer for about 40 minutes.
Add the cubed potatoes and cook for another 20 minutes.
Remove and set aside the chorizo and veal.
Shred the cabbage, then add shredded cabbage to the broth and cook for about 20 minutes.
Meanwhile, cut or shred the chorizo and veal.
When the potatoes are tender, reintroduce the meat and garnish the soup with olive oil. Serve hot.