Caldo Gallego is a Spanish traditional soup of Galicia in Spain but there are many variation depending on the country that has Spanish influence and/or Spanish speaking countries. Since we have been colonized by Spain for more that 300 years I think this is one of the dishes that we adapted but I think this is not as popular as caldereta, mechado and menudo. Although this dish is called white bean soup, it compost mostly beef, chicken, chorizo and garbanzos.
To cook caldo gallego Filipino style; Soak the beans in water overnight. In a large casserole, put in meat, ham bone and beans. Add water to cover by about 2 inches. Bring to a boil, lower heat and simmer. When meat is almost tender, add the chicken. If the soup seems to be too thick, add hot water. When the chicken is nearly done, add the chorizo, potatoes, radish, garbanzos and cabbage. Continue cooking until the potatoes are tender. Add the olive oil or serve on the table.
How to Cook Caldo Gallego Filipino Style (Spanish White Bean Soup)
Ingredients
- 1/2 kilo beef kenchi boneless shank, cut into cubes
- 1 meaty ham bone
- 1/4 kilo white beans
- 1/2 kilo chicken cut into serving pieces
- 1 piece Chorizo de Bilbao sliced
- 5 medium potatoes diced
- 2 radishes diced (optional)
- 1 1/2 cups cooked garbanzos
- 1/4 kilo cabbage shredded
- 1 cup olive oil
Instructions
How to cook Caldo Gallego Filipino Style:
- Soak the beans in water overnight.
- In a large casserole, put in meat, ham bone and beans.
- Add water to cover by about 2 inches. Bring to a boil, lower heat and simmer.
- When meat is almost tender, add the chicken. If the soup seems to be too thick, add hot water.
- When the chicken is nearly done, add the chorizo, potatoes, radish, garbanzos and cabbage. Continue cooking until the potatoes are tender. Add the olive oil or serve on the table.
