Caldo Gallego

Galician Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 lbs of haricot beans
  • a ham bone weighing about 1 lb
  • 1 or 2 beef bones of the same weight
  • 1 cabbage
  • a few potatoes
  • 1 tablespoon of lard or dripping
  • 1 of flour, water, salt and pepper.


Put 4 quarts of water in a large saucepan with the beans, previously soaked, the ham and beef bones. Bring to the boil and simmer for 3 hours.

After 2 hours add the cabbage evenly shredded, the potatoes, peeled and quartered, and a thickening made with the fat and the flour. Add a little salt and pepper, and continue simmering for 1 hour more.