Caldo Gallego

Caldo Gallego, or white bean soup, hails from Spain's Galicia region, a place where good, hot soup and hearty meals reign supreme.

The flavors of GOYA Chorizo and white beans meld to make a uniquely Spanish soup. The classic taste is instantly recognizable — spicy sausage infuses the traditional white bean soup recipe with a comforting tang.

Caldo Gallego is a meal on its own or an amazing starter.

Cooking Time: 1 hour. Servings: 6

Ingredients:
4 packets GOYA Cubitos En Polvo - Powdered Chicken Bouillon
2 GOYA Chorizos (Spanish sausages), sliced
3 potatoes, peeled and cubed
3 turnips, peeled and sliced
½ lb. smoked ham, diced
½ lb. fresh kale, broccoli rabe or turnip greens, chopped
1 medium onion, sliced
1 can (15.5 oz.) GOYA Small White Beans or GOYA Cannellini Beans, undrained
½ teaspoon GOYA Adobo All-Purpose Seasoning with Pepper
1 packet GOYA Sazón without Annatto

Directions:
1. In a large pot on medium high, combine Cubitos En Polvo, water, chorizo, potatoes, turnips, ham, greens and onion.
2. Bring to a boil, reduce heat, and simmer, uncovered for 50 minutes.
3. Stir in beans, adobo and sazón.
4. Simmer, covered, for 10 minutes, or until potatoes are tender.


Recipe courtesy of Goya Foods. Visit Goya.com for more great recipes.

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