Cuban White Bean Soup Recipe (Caldo Gallego)

  • Yield:

    6 to 8 servings

  • Total Time:

    4 hrs 20 mins

  • Prep Time:

    20 mins

  • Cook Time:

    4 hrs

Ingredients

  • 4 teaspoons Mazola® Chicken Flavor Bouillon Powder
  • 4 cups hot water
  • 1 whole bay leaves
  • 2 ounces chopped salt pork OR bacon
  • 3 tablespoons Mazola® Corn Oil
  • 4 ounces sliced Spanish chorizo
  • 3/4 cup diced smoked ham
  • 1-1/2 cups diced onion
  • 1/4 cup diced carrot, optional
  • 1 tablespoon miced garlic
  • 1/2 teaspoon ground cumin seed
  • 1/4 teaspoon black medium grind pepper
  • 2 cups cubed Yukon gold potatoes
  • 1 cup cubed, peeled turnips
  • 3 cups cooked, drained white navy beans or great northern (see recipe note)
  • 3 cups chopped fresh tender collard greens OR kale

Instructions

  1. Step 1) Stir bouillon powder into hot water to make broth, add bay leaf and set aside.
  2. Step 2) Heat a large soup pot or Dutch oven over medium heat, add salt pork and cook for 3 to 5 minutes or until browned. Discard rendered fat. Add oil to pot and stir in chorizo and ham; cook for 5 to 7 minutes or until meats become browned.
  3. Step 3) Add onion, carrots, garlic and spices; continue cooking for 2 to 3 minutes. Stir in potatoes, turnips, beans and prepared broth; bring to a boil.
  4. Step 4) Reduce heat and simmer for 20 to 30 minutes or until potatoes are cooked through and tender. Remove bay leaf. Stir a handful of chopped greens into each bowl just prior to serving. (Greens can also be added to the soup with potatoes for a longer cook time, if desired.)
  5. Recipe Note: To cook dried beans, soak 2 cups (1 pound) navy beans overnight. Drain off soaking water and combine soaked beans, 6 cups of water, 2 teaspoons Mazola® Chicken Flavor Bouillon Powder, a 4-ounce piece of meaty ham bone and 1 bay leaf in a large soup pot over medium-high heat.
  6. Bring mixture to a boil then reduce heat, cover and simmer for about 1 hour or until beans are cooked through and tender.