Caldo Gallego

https://www.cook2eatwell.com/cuban-white-bean-soup-caldo-gallego/

With everything going on in the world you’s think I would forget about Hispanic Heritage Month. Nope! Ladt year I posted a recipes from various countries. This year I can only do one but it’s a great one to cover. Caldo Gallego! It’s a white bean and ham soup. One of the most enduring recipes from the Great Depression is bean and ham soup. So let’s look at what Cuba did with it. Keep in mind that Cuban Cuisine tends to be earthy rather than spicy.

AROMATICS: This is the usual celery, carrot, onion, and garlic.

SEASONINGS: As usual you use salt, pepper, bay leaf, OREGANO and CUMIN. The Cuban version has oregano and cumin in it.

WHITE BEANS: You can use the white beans you have. If they are canned than rinse them. If they are drued than use a longer process. Soak over night. Than cook. Just to use in the soup.

MEATS: This recipe uses beef. You can use the meat you have. Brown it off. Now for the Chorizo. This recipe uses Spanish Chorizo. The difference between Spanish Chorizo and Mexican is that Mexican Chorizo is raw and extremely spicy. Oh dear God! The Spanish Chorizo is more like kielbasa in that you buy it smoked. Ham!

The soup from the Depression was ham, beans, onion, garlic, salt, and pepper. I haven’t mentioned the liquid because it’s your home use what you have. I figure it’s implied you will read the actual recipe. I am just giving you a run down.

If you make this please share your results. Did you go exactly by the recipe? If not, what did you change?