Caldo Gallego

Name: Caldo Gallego
Ingredients: 2 tablespoons olive oil; 1 onion, minced; 8 cloves garlic, minced; 2 Spanish chorizo links, sliced; 2 thick slices smoked ham, diced, or more to taste; 3 potatoes, peeled and diced; 2 turnips, peeled and diced; 8 cups chicken stock; 1 (15 ounce) can white cannellini beans; 3 cups chopped turnip greens

10 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1 onion, minced
8 cloves garlic, minced
2 Spanish chorizo links, sliced
2 thick slices smoked ham, diced, or more to taste
3 potatoes, peeled and diced
2 turnips, peeled and diced
8 cups chicken stock
1 (15 ounce) can white cannellini beans
3 cups chopped turnip greens

Directions

1

Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
2

Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
3

Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.