Recipe: Caldo Gallego – (Chicken, Pork, White Bean Soup)

Caldo de Calabaza

Soups are beloved in Spain, and you are sure to be served a bowl if you visit a Spanish family for any length of time, whether it is winter or summer. This recipe is perfect for winter nights, and freezing in small containers, reheating as needed when someone in the house comes down with a cold.

Yields = 1 gallon = 16 cups

5 oz      chorizo fresco
2.5 lbs whole chicken
6 oz      bacon
3 oz      jamon Serrano
6 oz      pork ribs
6 oz      white beans (canned and drained)
3 ea      Idaho potatoes (peeled)
1 gal     water

Place all ingredients in pot and bring to boil

Reduce to simmer for 1 hour

Remove chicken and chorizo and set aside

Continuing simmering for 2 hours

Remove remaining meat from broth

Shred/dice all meat into bite size pieces (serves as garnish for soup)

Once cooled, blend broth, beans, and potatoes in food processor

Season with salt to taste

Serve in bowls and top with diced meats

Additional suggested garnishes:  – ALL AS NEEDED

3 ea     idaho potatoes (peeled, diced, boiled)
1 bu    broccoli rabe (diced)
1 cup  butternut squash (peeled, sliced-bite size, boiled)
1 cup  white beans
Dash of pimenton (Spanish paprika) on top