Caldo Gallego (White Bean Soup)

Caldo Gallego (White Bean Soup)
Photo by Howard L. Puckett

Ingredients

  • 2 cups peeled and cubed Yukon gold potatoes (about 3/4 pound)
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3 tablespoons all-purpose flour
  • 1 cup chopped fresh spinach
  • ½ teaspoon freshly ground black pepper
  • 1 (8-ounce) package cubed smoked ham (about 1 1/2 cups)
  • + 9 more ingredients
    • ¼ pound Spanish chorizo
    • 3 tablespoons olive oil
    • 6 cups water
    • 6 packets ham-flavored concentrate*
    • 2 ½ cups dried navy beans
    • 1 cup white wine
    • 2 cups chopped Roma tomatoes
    • ½ teaspoon salt
    • 2 cups chopped onion

Sort and wash beans. Place in a large Dutch oven with water to cover 2 inches above beans; cover and let soak 8 hours. Drain, discarding water. Remove casings from chorizo, and slice diagonally. Sauté chorizo and ham in olive oil 5 minutes or until meats begin to brown. Add onion, and sauté 10 mi...

View full recipe at My Recipes

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