Caldo Gallego Galician Meat and Vegetable Soup

Total Time
5hrs 10mins
Prep 10 mins
Cook 5 hrs

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.

Ingredients Nutrition

  • 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


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