Galician-Style Soup

Name: Galician-Style Soup
Prep time: 10M
Total time: 70M
Yield: 10 Servings
Cuisine: Spain
Ingredients: 2 tbsp. GOYA® Extra-Virgin Olive Oil; 1 medium yellow onion, cut in ¼” slices; 1 pkg. GOYA® Chorizo, cut into ¼” rounds; 2 packets GOYA® Ham-Flavored Concentrate, mixed with 10 cups water; 1 ham hock (about ½ lb.); 2 medium russet potatoes (about 1 lb.), peeled and cut into ¾” cubes; 1 turnip, roughly chopped; 2 cans(15.5 oz. each) GOYA® Cannellini; 4 cups chopped turnip greens, collard greens, or green cabbage

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<h2 class="subheader">Caldo Gallego</h2> Caldo Gallego, or white bean soup, hails from Spain’s Galicia region, a place where good, hot soup and hearty meals reign supreme. The flavors of GOYA® <a title="Chorizos" href="https://goya.com/en/products/dairy-deli/chorizo-salami#chorizo" data-id="5467">Chorizo</a> and GOYA® <a title="Cannellini Beans" href="https://goya.com/en/products/cannellini-can" data-id="5450">Cannellini </a>meld to make a uniquely Spanish soup. The classic taste is instantly recognizable—spicy sausage infuses the traditional white bean soup recipe with a comforting tang. Caldo Gallego is a meal on its own or an amazing starter.

Total Time

70m

Prep Time:10m

Yields:10 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

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medium yellow onion, cut in ¼” slices

1 pkg.
(3.5 oz.)

GOYA® Chorizo, cut into ¼” rounds

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2 packets

GOYA® Ham Flavored Concentrate, mixed with 10 cups water

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ham hock (about ½ lb.)

medium russet potatoes (about 1 lb.), peeled and cut into ¾” cubes

turnip, roughly chopped

2 cans(15.5 oz. each)

GOYA® Cannellini

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4 cups

chopped turnip greens, collard greens, or green cabbage

Directions

Kitchen View

Step 1

In large, heavy saucepot over medium-high heat, heat oil. Add onions and chorizo; cook until onions soften and chorizo starts to brown, about 10 minutes.

Step 2

Add ham-flavored concentrated mixture and ham hock; bring to boil. Add potatoes and turnip. Reduce heat to medium low. Simmer, stirring occasionally, skimming off and discarding any foam that rises to the surface, until ham, potatoes and turnips soften, about 25 minutes.

Step 3

Add cannellini (with their liquid) and greens; cook until greens are tender, about 20 minutes more.

Step 4

Remove ham hock; cut ham off bone. Discard bone. Stir ham into pot. To serve, divide soup among serving bowls.

Products in this Recipe

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Extra Virgin Olive Oil

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Chorizo

Buy at Shop.goya.com

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Ham Flavored Concentrate

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Cannellini

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