3 hrs 20 mins
Loosley based on various recipes I found on the internet but it is with Jesus Tarifa's, our chef here at the home, help and guidance that brought the recipe to post. It brings back a lot of fond memories but when it was made in our home in Cuba it was made with bacon and chorizos only! It is a robust soup that is hearty and delicious! It is a whole meal and is wonderful! It hails from Spain but the Cubans adopted it as their own, as they have with many of their recipes. Here, we have made it with collard greens but it can be made with Swiss chard, kale, or even spinach. These beans do better if soaked overnight.
My Private Note
Units: US | Metric
- 1 cup dry white bean (Cannelli beans or Great Northern beans, pre-soaked overnight in just enough water to cover, to tende)
- 2 quarts beef stock or 2 quarts chicken broth or 2 quarts water
- 2 chorizo sausages, casing removed & sliced on an angle (sausage available at Latin grocery stores)
- 1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
- 3 pieces pork fat (optional) or 3 slices thick slab bacon
- ham hock (optional)
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1/4 cup chopped green pepper
- 1 tablespoon tomato sauce
- 1 tablespoon pure Spanish olive oil
- 1/4 cup chopped turnip
- 2 potatoes, peeled and chopped into 1/2-inch cubes
- 1 cup chopped collard greens (stems removed and cleaned well)
- salt, to taste
- fresh ground black pepper, to taste
- sazon con azafran seasoning, to taste
- sazon completo seasoning, to taste
- 1Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
- 2Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
- 3Skim the froth and scum that comes to the top.
- 4Season to taste.
- 5Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
- 6Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
- 7Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
- 8Buen provecho!
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Nutritional Facts for Caldo Gallego Estilo Cubano - Galician Soup Cuban Style
Serving Size: 1 (519 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 324.1
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 3.6 g
- Cholesterol 17.6 mg
- Sodium 1322.8 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 8.1 g
- Sugars 2.9 g
- Protein 18.8 g
The following items or measurements are not included:
extra lean cured ham