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    You are in: Home / Recipes / Caldo Gallego Galician Meat and Vegetable Soup Recipe
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    Caldo Gallego Galician Meat and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    10 mins

    5 hrs

    Queen Dragon Mom's Note:

    A hearty and filling soup from Galicia, the far northwest corner of Spain. Meats, beans, potatoes and broccolli rabe make this a wonderful potage for a nasty wet winter's day. From Saveur, Saveur 100 Special Issue, 2007. Attributed to Sophia Perez.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups dried cannellini beans
    • 5 russet potatoes, 3 1/2 pounds peeled and chunked
    • 3 chorizo sausage, semifresh 1/2 pound whole with skin
    • 1 bunch broccoli rabe, large bunch trimmed cut into 1-inch pieces
    • 1 (1 3/4 lb) half roasting chickens, 1 3/4 pound bone-in and with skin
    • 1 (1 1/2 lb) pork belly
    • 1 (1 1/2 lb) boneless veal shoulder
    • 1 (3/4 lb) smoked ham, 3/4 pound piece
    • 1 pig's foot, fresh

    Directions:

    1. 1
      Soak beans in enough water to cover 2", overnight.
    2. 2
      Drain beans and rinse well.
    3. 3
      Transfer to a pot large enough to hold all th ingredients as listed, add 1 quart cold water. Bring to a boil and skim foam.
    4. 4
      Add 2 cups cold water, return to a boil.
    5. 5
      Add 2 more cups water, returning to a boil once more.
    6. 6
      Add all ingredients along with 3 quarts water.
    7. 7
      Bring to a boil, reduce heat to medium-high, continue to boil, partially covered, for 20 minutes.
    8. 8
      Reduce heat to medium-low and simmer, still partially covered, stirring to break up potatoes as they soften for about 4 hours.
    9. 9
      Meats should be very tender and the potatoes will have thickened the soup.
    10. 10
      Remove all meats, discarding all but the chorizo. (The meats can be utilized in other dishes.).
    11. 11
      Cut chorizo up into 1" rounds.
    12. 12
      Remove all bones from stock and stir in chorizo.
    13. 13
      Rewarm if necessary. Salt to taste.

    Ratings & Reviews:

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    Nutritional Facts for Caldo Gallego Galician Meat and Vegetable Soup

    Serving Size: 1 (391 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 908.3
     
    Calories from Fat 531
    58%
    Total Fat 59.1 g
    90%
    Saturated Fat 20.8 g
    104%
    Cholesterol 185.0 mg
    61%
    Sodium 944.5 mg
    39%
    Total Carbohydrate 41.4 g
    13%
    Dietary Fiber 11.5 g
    46%
    Sugars 1.6 g
    6%
    Protein 51.3 g
    102%

    The following items or measurements are not included:

    broccoli rabe

    pig's feet

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