Caldo Gallego, or white bean soup, hails from Spain's Galicia
region, a place where good, hot soup and hearty meals reign
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
Caldo Gallego is a meal on its own or an amazing starter.
Cooking Time: 1 hour. Servings: 6
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,
½ teaspoon GOYA Adobo All-Purpose Seasoning with Pepper
1 packet GOYA Sazón without Annatto
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
3. Stir in beans, adobo and sazón.
4. Simmer, covered, for 10 minutes, or until potatoes are
Recipe courtesy of Goya Foods
. Visit Goya.com
for more great recipes.