Caldo Gallego-Galician Soup

  • Serves: 6 servings
  • Category:


  • 5 cups water
  • 3 pieces of salted cured pork (aprox. 8oz can be replaced by ham or ham shank)
  • 1 medium yellow onion, diced
  • 2 turnip green bunches
  • 2 garlic cloves, diced
  • 2 large rusett potatoes
  • 1 15.5 oz. can of cannellini beans
  • salt to taste (aprox. 1 tbsp)
  • 2 tablespoons olive oil


  1. Take a large pot, add olive oil and sauté onions until translucent. Next, throw in minced garlic, and pork into the pot. Add water. Let the broth cook uncover. Once the water is reduced and the soup has gained a little consistency, add potatoes and turnip greens. Season with salt and cook for another 40 minutes on medium heat. Smash some of the potato pieces to add more body to the broth. Add the cannellini beans a few minutes before you serve the soup. Serve with sourdough bread.

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