Planethoff
Senior Member
One of my favorites. This super rich hearty soup is the best stick to your ribs meal on a cold winter day. We don't have many of those down here in Florida, but I had a Ham bone from a holiday meal and to me, this is WAY better than split pea soup.
Caldo Gallego
Ham Bone with good portion of ham left on it
(Optional: 1 roasted rack of St Louis Ribs)
2 Sticks of Spanish Chorizo casing removed and cut into strips (Not Mexican)
1 lb Dried Great Northern Beans (rinsed but not soaked)
2 lbs gold potatoes peeled and cubed
3 carrots whole
3 celery stalks whole
1 large or 2 medium sweet onion diced
5-10 cloves garlic minced (up to your garlic preference)
2 tblspn Black Peppercorns
2-3 Bay Leaves
Several Bunches Greens torn into small pieces (Collards, Turnip greens, escarole, kale, broccoli rabe, (can use spinach but, eh)) and sometimes cabbage is used
Start large stockpot with 1.5 gallons water. Add ham bone and ribs (if using), carrots, celery, onion, garlic, peppercorns and bay leaves in sachet de espices (*note: you can just add fresh cracked pepper and fish out bay leaves if you don’t have cheesecloth, but whole peppercorns release a better oil to the stock) Bring to boil and turn down to simmer for 2-3 hours.
Remove Carrot, Celery, ham bone, ribs, bay leaf and peppercorns. Pull meat from bones and set aside. Return bones to pot.
Turn heat up and bring to boil. Add beans and chorizo and reduce to simmer. Simmer for 2 hours or until beans are beginning to get tender. Add potatoes. (if using turnip greens, cubed turnip can also be added) Cook another hour. Pick through and chop meat discarding any fat or other undesirable bits. Return to pot. Add greens and cook another 20 minutes.
Serve with crusty baguette. Enjoy!
Caldo Gallego
Ham Bone with good portion of ham left on it
(Optional: 1 roasted rack of St Louis Ribs)
2 Sticks of Spanish Chorizo casing removed and cut into strips (Not Mexican)
1 lb Dried Great Northern Beans (rinsed but not soaked)
2 lbs gold potatoes peeled and cubed
3 carrots whole
3 celery stalks whole
1 large or 2 medium sweet onion diced
5-10 cloves garlic minced (up to your garlic preference)
2 tblspn Black Peppercorns
2-3 Bay Leaves
Several Bunches Greens torn into small pieces (Collards, Turnip greens, escarole, kale, broccoli rabe, (can use spinach but, eh)) and sometimes cabbage is used
Start large stockpot with 1.5 gallons water. Add ham bone and ribs (if using), carrots, celery, onion, garlic, peppercorns and bay leaves in sachet de espices (*note: you can just add fresh cracked pepper and fish out bay leaves if you don’t have cheesecloth, but whole peppercorns release a better oil to the stock) Bring to boil and turn down to simmer for 2-3 hours.
Remove Carrot, Celery, ham bone, ribs, bay leaf and peppercorns. Pull meat from bones and set aside. Return bones to pot.
Turn heat up and bring to boil. Add beans and chorizo and reduce to simmer. Simmer for 2 hours or until beans are beginning to get tender. Add potatoes. (if using turnip greens, cubed turnip can also be added) Cook another hour. Pick through and chop meat discarding any fat or other undesirable bits. Return to pot. Add greens and cook another 20 minutes.
Serve with crusty baguette. Enjoy!
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