CALDO GALLEGO (Spaniard Soup)

Prep Time: 30 minutes
Servings: 8-10
Cooking Time: 1hr (slow cooking)

1/2 lb of white beans
1 lb beef
¼ lb bacon
3 lbs of chicken breast, cut into small chunks
½ lb of ham, diced
2 tomatoes
3 chicken bouillons 
12-16 cups of water
1-2 tablespoons of salt
4 big potatoes cut in small pieces
1 pound of cabbage cut into wedges
1 onion cut into 4 pieces
A small bunch of cilantro and/or parsley
2-3 stems of thyme
3 garlic cloves grinded
1 tablespoon of white vinegar


In a deep pot, soak the beans overnight and store in the refrigerator. Change water once

Rinse and add 12-16 cups of water and cook until tender (add water if needed)

Marinate the chicken & beef separately with salt, pepper, oregano.

Sauté bacon & ham until light brown and add to the beans.

Using the same pan and oil from the bacon and ham, brown the chicken. Set aside

Add the beef, salt, thyme, and garlic. Cook on medium heat for 25 minutes

After 25 minutes add  the chicken and the rest of the ingredients, except the vinegar.

Cook on medium heat for 30 minutes

Add the vinegar, stir and cook for 5 minutes

Serve hot with bread


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