Caldo Gallego with Beans, Potatoes, and Greens

Why You’ll Love This Recipe

• Classic Galician comfort food: silky beans, tender potatoes, and leafy greens in a savory, smoky broth.
• Hearty yet wholesome—protein-rich beans and greens make a satisfying one-pot meal.
• Uses humble pantry staples and budget-friendly cuts like a ham bone or hock.
• Great make-ahead soup that tastes even better the next day.

Grocery List

• Produce: Potatoes, onion, garlic, grelos (or kale/turnip greens), optional turnip
• Dairy: None
• Pantry: Dried white beans, bay leaves, sweet smoked paprika (optional), extra-virgin olive oil, kosher salt, black pepper
• Butcher: Smoked ham bone (lacón) or ham hock, Spanish chorizo

Full Ingredients

Beans & Broth

• 1 lb (450 g) dried white beans (Galician fabas, cannellini, or navy), soaked 8–12 hours in 2 quarts (1.9 L) water with 2 tbsp kosher salt; drained and rinsed
• 8 cups (1.9 L) cold water or low-sodium chicken stock (traditional is water)
• 1 large smoked ham bone (lacón) or ham hock (1–1.5 lb / 450–680 g)
• 1 small yellow onion, halved
• 3 garlic cloves, smashed
• 2 bay leaves
• 2 tbsp extra-virgin olive oil
• 1 tsp sweet smoked paprika (pimentón dulce), optional

Vegetables & Greens

• 1.5 lb (680 g) potatoes (Yukon Gold or all-purpose), peeled and cut into 1/2-inch (1.3 cm) chunks
• 1 bunch grelos (rapini/turnip tops) or 8 oz (225 g) kale or turnip greens, stems removed and chopped
• Optional: 1 small turnip (about 6 oz / 170 g), peeled and diced 1/2 inch

Meats

• 6 oz (170 g) Spanish chorizo (semi-cured or fully cooked), halved lengthwise and sliced 1/4 inch (6 mm)

To Finish

• Kosher salt and freshly ground black pepper, to taste
• Extra-virgin olive oil, for drizzling (about 1–2 tbsp)
• Crusty country bread, for serving (optional)

Step-by-Step Instructions

Step 1: Soak the beans for creaminess

In a large bowl, cover the dried beans with 2 quarts (1.9 L) cold water and dissolve 2 tablespoons kosher salt. Soak 8–12 hours, then drain and rinse. This gentle brine helps the beans cook evenly with creamy interiors. Short on time? Quick-soak by boiling beans for 2 minutes, covering, and resting 1 hour; drain and rinse.

Step 2: Build the broth base

In a large Dutch oven or soup pot, combine soaked beans, ham bone (lacón) or ham hock, onion, garlic, bay leaves, water or stock, and olive oil. Bring to a gentle boil over medium-high heat. Skim foam, then reduce to a very gentle simmer at 190–200°F (88–93°C). Partially cover and cook until beans are just shy of tender, 60–75 minutes, adjusting heat to maintain a quiet simmer (not a rolling boil).

Step 3: Add the potatoes

Stir in the potatoes (and optional diced turnip). Continue simmering, partially covered, until the potatoes are tender at the edges but hold their shape, about 15 minutes. If the broth level drops below the beans, add hot water 1/2 cup (120 ml) at a time to keep everything just submerged.

Step 4: Chorizo for gentle smokiness

Add the sliced chorizo and the sweet smoked paprika, if using. Simmer 10 minutes to perfume the broth and soften the chorizo. The soup should look lightly golden and slightly opaque from the starches released by the beans and potatoes.

Step 5: Shred and return the ham

Use tongs to remove the ham bone or hock. When cool enough to handle, strip off the tender meat, discarding bone, rind, and any large fat. Chop the meat into bite-size pieces and return it to the pot. Fish out the onion halves, garlic, and bay leaves and discard.

Step 6: Fold in the greens

Add the chopped grelos (or kale/turnip greens). Simmer until the greens are silky-tender but still bright, 5–8 minutes. Taste and season with kosher salt and black pepper. Depending on the ham and chorizo, you may need 1–2 teaspoons salt.

Step 7: Rest, finish, and serve

Turn off the heat and let the soup rest 5 minutes to settle. Ladle into warm bowls and finish with a drizzle of extra-virgin olive oil. Serve with crusty bread for dipping. The flavor deepens as it sits—tomorrow’s bowl will be even better.

Pro Tips

• Brine the soak: 1 tablespoon kosher salt per quart (liter) of water yields creamier, more evenly cooked beans.
• Keep it gentle: A quiet simmer (190–200°F / 88–93°C) prevents split skins and mushy beans.
• Broth body: Lightly crush a few potatoes against the pot near the end to thicken the broth naturally.
• Greens choice: Grelos are traditional; kale, turnip greens, or rapini are excellent substitutes. Slice tougher stems thinly and add 2–3 minutes earlier.
• Salt timing: The ham and chorizo add salt. Season at the end to avoid oversalting.

Variations

• Weeknight shortcut: Use 2 cans (15 oz/425 g each) white beans, drained and rinsed. Simmer the ham bone or hock 45 minutes in 8 cups water, then add potatoes (15 minutes), chorizo (10 minutes), beans (last 10 minutes), and greens (5–8 minutes).
• Vegetarian, smoky style: Skip ham and chorizo. Use vegetable stock, add 1–1.5 tsp smoked paprika, and finish with extra olive oil. For extra depth, simmer a parmesan rind with the beans and remove before serving.
• Turnip-lover’s caldo: Add 1–2 cups diced turnip with the potatoes and use tender turnip greens in place of kale.

Storage & Make-Ahead

Refrigerate in an airtight container up to 4 days. The soup improves on day 2 as flavors meld; thin with a splash of water when reheating. Freeze up to 3 months; cool completely, portion, and freeze. Potatoes soften slightly after freezing but the soup remains delicious. Reheat gently over medium-low heat until steaming.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 520 calories; 30 g protein; 61 g carbohydrates; 16 g fat; 14 g fiber; 980 mg sodium (will vary with ham/chorizo and added salt).