Tasty Recipes Caldo Gallego

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Caldo Gallego

"During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. This is a traditional Cuban dish and they are garlic fanatics. You can use less if you want. Serve it with a rich chewy Cuban bread."

Ingredients :

• 2 tablespoons olive oil
• 1 onion, minced
• 8 cloves garlic, minced
• 2 Spanish chorizo links, sliced
• 2 thick slices smoked ham, diced, or more to taste
• 3 potatoes, peeled and diced
• 2 turnips, peeled and diced
• 8 cups chicken stock
• 1 (15 ounce) can white cannellini beans
• 3 cups chopped turnip greens

Instructions :

Prep : 15M	Cook : 8M	Ready in : 50M

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
• Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Notes :

• Substitute 1 smoked sausage, such as Polish Kielbasa, for 1 chorizo, if desired.
• Kale, chard, or any dark leafy vegetable (besides spinach) can be substituted for the turnip greens.
• Ham hock can be used in place of smoked ham.

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