Caldo Gallego – Hearty Galician Cabbage Soup

A classic Galician soup, deeply nourishing and perfect after a long day of walking.

Ingredients

  • ½ lb dried white beans

  • 12 oz pork belly ribs or 5 oz salt pork

  • 1 ham hock (about 1 lb)

  • 1 lb potatoes, peeled and halved

  • 8 oz kale or cabbage greens

  • Salt and pepper, to taste

Preparation

  1. Soak the beans for 1 hour in boiling water, then drain.

  2. Place ribs, ham hock, and beans in a large soup pot and cover with 12 cups of water.

  3. Bring to a simmer, skimming off any foam, then cover and cook gently for 1½ hours.

  4. Add the potatoes and simmer for another 20 minutes.

  5. Prepare the greens by removing the thick stems.

  6. Remove bones from the pot and season with salt and pepper.

  7. Add the greens and simmer for 5–10 minutes.

  8. Remove all edible meat from the bones and return it to the pot.

  9. Mash a couple of potatoes to thicken the broth and stir back in. Serve hot.