Name: Spanish Bean Soup with Beef and Kale (Caldo Gallego)
Yield: Makes 6 Main-Course Servings
Cuisine: Spain
Ingredients: 1 cup cannellini or Great Northern beans, soaked in just enough water to cover for 3 hours or overnight; ¼ pound bacon, preferably slab, rind removed, cut into 1- by ¼-inch strips; ¾ pound beef chuck or brisket; 1 prosciutto end (¾ to 1 pound); 2 quarts beef or chicken broth or water; 2 teaspoons salt; 3 medium-size waxy potatoes, peeled and cut into 1 -inch-thick slices; 2 medium-size turnips, peeled, cut into 6 wedges each; 2 pounds kale or Swiss chard, stems removed, coarsely chopped pepper; slices of crusty bread or toast; 1 bouquet garni; 1 medium-size onion, chopped

Preparation info

Makes
6
Main-Course Servings

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Once you get into the habit of making bean soups, you’ll find it easy to switch from one to the other, adding ingredients as you go, until you develop your own favorite soups and a personal style. Caldo gallego is a justifiably well-known dish, and although much of its greatness comes from using genuine serrano ham and the freshest vegetables, I’ve had good luck making it in the United States with slab bacon and a prosciutto end.