This soup always reminds me of my uncle. Every time he visited us in Miami, we’d take him to a local Cuban restaurant, and he’d order Caldo Gallego. This is the version my Cuban family always made at home: white beans, smoked ham hock, bacon, Spanish chorizo, potatoes, and collard greens simmered in chicken broth. Que rico!

You want it hearty but still brothy, with creamy beans that hold their shape, fork-tender potatoes, and silky greens. Too thin? Smash a few beans against the pot. Too thick? Add a splash of broth. Then, serve it with crusty bread or arroz blanco (or both!).

This is truly one of my favorite Cuban soups and stews. Let me show you how to make it!

A bowl of hearty caldo gallego soup containing sliced sausage, white beans, leafy greens, and potato chunks, with a spoon resting in the bowl. Pieces of torn bread are on the side atop a white surface.
5 stars
5-star review

“Cuban American living in New England! I have made this Caldo Gallego 4times already this winter tonight’s batch is at my daughters request. Thanks for the recipe, it tastes just like the Caldo I remember from my childhood.”

—Ana
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How To Make Classic Caldo Gallego

With dried beans, this is a weekend soup. They soak overnight (or quick soak: boil 2 to 3 minutes, then sit covered for an hour), simmer with the ham hock for an hour, then cook another hour with your Cuban sofrito and broth before the chorizo, potatoes, and greens go in. Most of that is hands-off.

On a weeknight, however, use canned beans with their liquid, and you’ll eat in under an hour. Trust me, this is the move!

Cannellini, navy, or white kidney beans all work, just make sure they’re fresh since old dried beans never get creamy. Swap the collards for kale, Swiss chard, or cabbage, and use water with a bouillon cube if you’re out of broth.

Go easy on the salt until the end since the meats bring plenty. For a vegetarian version, skip the meat, use veggie broth, and add extra smoked paprika.

Overhead view of bowls containing ingredients for caldo gallego, collard greens, vegetable broth, diced potatoes, white beans, green pepper, bacon, sausage slices, smoked ham hocks, spices, garlic, bay leaves, onion, all arranged on a white surface.
A white pot filled with soaked white beans and two pieces of smoked ham hock, sitting in clear water on a white surface, ready to make a hearty caldo gallego.
A white pot filled with caldo gallego, white beans, broth, slices of sausage, bay leaves, and seasonings, sits on a beige cloth atop a white textured surface.
A white pot filled with caldo gallego, bean soup featuring sliced sausage, potatoes, leafy greens, and white beans, rests on a beige cloth atop a white wooden surface.

If you’re living somewhere cold and missing the caldo you grew up with (I get it!), you have to make this! It makes 8 servings, tastes even better the next day, and freezes for up to 4 months.

A bowl of hearty caldo gallego soup containing sliced sausage, white beans, leafy greens, and potato chunks, with a spoon resting in the bowl. Pieces of torn bread are on the side atop a white surface.
5 from 6 reviews

Caldo Gallego (Galician White Bean Soup)

Jamie Silva
Prep Time: 15 minutes
Cook Time: 2 hours 25 minutes
Soaking/Softening the beans: 6 hours
Total Time: 8 hours 40 minutes
Yield: 8 servings
Caldo Gallego is a hearty Galician white bean soup made with cannellini beans, smoked ham, chorizo, bacon, potatoes, and collard greens in a chicken broth. There are 2 ways to bring this dish to life — on the stovetop after soaking the beans for 6 hours overnight or after quick soaking or using canned white kidney beans. A classic soup dinner on its own with crusty bread, or the perfect appetizer for any day of the week.
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Ingredients
 

  • 1 lb dried cannellini beans, or navy beans / white kidney beans
  • 1 large smoked ham hock, or 2 small ham hocks/meaty ham bones approx 1-2 lbs
  • 1 tablespoon extra virgin olive oil
  • 4 ounces thick sliced bacon, diced
  • 1/2 cup diced yellow onion
  • 1/2 cup diced green bell pepper
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken broth
  • 2-3 large Spanish chorizo links, sliced
  • 2 medium Russet potatoes, peeled and cubed
  • 2 cups chopped collard greens, rinsed, stems removed (sub for Swiss chard or kale)
  • Salt to taste

Instructions
 

  • Lay the beans on a clean work surface and remove any stones, etc. Rinse the beans under cold water. In a large saucepan, place the beans with enough water to cover the beans. Soak in the water for 6 hours or up to overnight. Do not drain.
  • After 6 hours or the following day, place the ham hock in the saucepan. If needed, add more water up to 2 inches above beans and ham hock. Bring to a boil then reduce to a low heat. Cover; Simmer for 1 hour. Remove the ham hock and cut the meat off the bone. Set aside.
  • While the beans are simmering, heat the olive oil at medium-high heat in a Dutch oven. Add the bacon and pan fry for 5 minutes. Add onions and green bell peppers. Saute for 2-3 minutes. Stir in the garlic, smoked paprika, oregano, and bay leaves.
  • Drain the beans. Stir in the beans and chicken broth into the Dutch oven. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour or until the beans have softened. If needed, add more broth or water to prevent the soup from drying out.
  • Once the beans have softened, stir in the chorizo, potatoes, and collard greens into the Dutch oven. Cover and cook for another 20-25 minutes until the potatoes are fork tender. Taste and adjust the seasonings. Remove bay leaves. Serve the soup with crusty/toasty bread and enjoy!
Serving: 1serving, Calories: 536kcal, Carbohydrates: 47g, Protein: 31g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 66mg, Sodium: 598mg, Potassium: 1432mg, Fiber: 10g, Sugar: 3g, Vitamin A: 800IU, Vitamin C: 15mg, Calcium: 184mg, Iron: 8mg
Course: Appetizer, Main Course, Soup
Cuisine: Latin
Keyword: caldo gallego, Galician Soup, Galician White Bean Soup, White Bean Soup
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