"A very flavorful Puerto Rican soup I got from one of my co-workers. It is fast, easy, and most of all delicious! I start it the night before serving by cooking the broth, onions, potatoes, and chorizo. That way the next day after work, all I have to do is add the remaining ingredients and heat through." — Pam Maxson-Rodriguez
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diced cooked ham
chorizo sausage links, sliced
1 (15.5 ounce) can
white beans, drained
1 (10 ounce) package
frozen chopped spinach, thawed and drained
I've now made this soup several times and it is one of my husband's new favourites...with good reason. It is substantial enough to have as a meal served with some crusty bread. I add a few drops of liquid smoke to it and it's a nice complement. Thanks for sharing this great recipe!
This an insult to any Spaniards...considering I myself am Gallego. This soup come from Galicia which is a region of Spain right next to Portugal. Kale is the staple here not spinach. I suggest finding an authentic recipe.
But I did make this to taste it and it is very good....it's just NOT caldo gallego by any means.
This is a recipe that has been in my family for years. Although it isn't actually from Puerto Rico but from Spain (Galicia, Spain to be exact, hence the name Caldo GALLEGO), the recipe is extremely accurate and very delicious.
Sorry, my friend got this recipe while she lived in Puerto Rico, I assumed it was Puerto Rican. I didnt mean to insult anyone. I am truly sorry.
I still love the soup!! I do the broth, onion, ham. chorize, garlic and potatoes the night before. Put in the fridge and take the grease off the top the next day and add the beans and spinach. The flavors all infuse together and make it extra yummy. That is the is trick!
The soup did not tase bad. But it is NOT however Caldo Gallego. I am from Galicia Spain where this dish originated from and grew up eating this dish. There are many more ingredients that were omiited like salt pork, kale, pigs feet,chicken,and beef. This is more of a quick fix version with not nearly half of the authentic taste.
We loved this soup! I sauteed the meat and onions before adding to the broth and added 1/2tsp black pepper and 1/4tsp cayenne pepper. Healthy and satisfying.
I added 1/2 teaspoon of cumin and 1/2 teaspoon of white pepper. We both thought it was excellent.
Very grateful for the recipe. Extremely delish! Thanks for sharing Miss Pam!m
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 330
** Calories from Fat: 150
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