Soups & Stews
Caldo gallego
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A hearty stew of white beans, potatoes and leafy vegetables shows the rural side of Galicia. Traditional meat ingredients add depth; this version is adapted for German kitchens.
Timing
- Preparation: 20 min.
- Cooking: approx. 85-90 minutes.
- Soak: 12 hours in the refrigerator
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 565 kcal
- Protein
- ≈ 32.2 g
- Carbohydrates
- ≈ 38 g
- Fat
- ≈ 25.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250g dried white beans, soaked for 12 hours · ≈ 250 g · Assumed quantity / reference product
Beans, white, uncooked (MT:06.084) - 450 g floury potatoes · ≈ 450 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 250 g kale or kohlrabi leaves · ≈ 250 g · Assumed quantity / reference product
Grünkohl roh (G322100) - 150 g smoked bacon · ≈ 150 g · Assumed quantity / reference product
Schwein Bauchspeck, Rohpökelware, geräuchert (W411300) - 150 g mild cooked chorizo · ≈ 150 g · Assumed quantity / reference product
Sausage, chorizo (MT:03.363) - 1 onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 1.6 liters of water · ≈ 1600 g · Assumed quantity / reference product
Trinkwasser (N110000) - 1 tbsp olive oil · ≈ 13.65 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
- Salt as needed · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250g dried white beans, soaked for 12 hours
- 450 g floury potatoes
- 250 g kale or kohlrabi leaves
- 150 g smoked bacon
- 150 g mild cooked chorizo
- 1 onion
- 1 bay leaf
- 1.6 liters of water
- 1 tbsp olive oil
- Salt as needed
Instructions
- Soak the beans in plenty of water in the refrigerator overnight, drain and rinse. Boil in fresh water for at least 10 minutes.
- Halve the onion. Add bacon, chorizo, bay leaf and onion and cook over medium heat for 45 minutes.
- Peel the potatoes and cut them into coarse, slightly broken pieces. Add to the beans and simmer for another 20 minutes.
- Remove hard stems from kale, chop finely, add and cook for 10-15 minutes, depending on the variety.
- Mash a few pieces of potato on the edge of the pot to thicken the stew slightly. Only add salt at the end because the bacon and chorizo are already seasoning. Drizzle with 1 tablespoon olive oil and serve.
Tips
- Caldo gallego often tastes even rounder the next day. Maybe add some water when warming up.
- For a quicker stew, use 500g drained pre-cooked white beans and simmer for just 30-35 minutes total; Replace regional leafy vegetables with kale.
