Caldo Gallego Recipe

  • 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
  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.