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Caldo Gallego (White Bean and Turnip Green Soup) Recipe

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This recipe for Caldo Gallego (White Bean and Turnip Green Soup) is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. olive oil
2 chorizo’s, cubed
1 ham hock
1 medium Spanish onion, chopped
2 bay leaves
1 package yellow Spanish food coloring (Vigo)
2 cloves garlic, minced
3 cans white navy beans
1 package frozen turnip greens
2 (32 oz.) boxes of chicken stock.
salt and pepper, to taste
Directions:
Directions:
In a large stock pot add olive oil, cubed chorizo, ham hock, bay leaves, chopped onion and garlic. Sauté on medium low heat until onions are transparent. Add beans, and chicken stock and food coloring. Cook for about 5 minutes, add package of frozen turnip greens. Stir turn heat down to low or simmer (stove temperatures vary) and cook for another 40 minutes.

Tip: Stir soup occasionally during cooking time.
Serve with hot Cuban bread and butter
Salt and pepper to taste
Remove bay leaves before serving
Remove ham hock before serving

 

 

 

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