Caldo Gallego-Collard Green Soup

Bonnie Koon


This has become a family favorite! I have been eating this soup all of my life, growing up in Tampa & Ybor City. I have mastered the recipe to what I think is the best in town. It can be made with out the ham & chorizo, if you wish for a vegetarian soup.

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onion, cut in to medium sized chunks
cloves of garlic, smashed & chopped
small ham steak, cubed
potato, diced into small cubes
1 Tbsp
italian seasoning
chorizo (4 spanish, sliced & 3 mexican,out of casing)
8 c
16 oz
bag of white beans
1 large
bunch of fresh collard greens, cleaned and chopped
salt & pepper to taste
3 Tbsp
vinegar, optional (acv or rw)

Directions Step-By-Step

Generously coat bottom of pot with olive oil, add next 6 ingredients. Cook for about 8-10 minutes, add remaining ingredients, continue cooking on medium to low heat until beans and collards are tender.
note: Chorizo! I use BOTH Spanish & Mexican. However either one is optional. The Mexican Chorizo must be removed out of the plastic casing. It adds a lot of flavor and mixes well through out the soup.
note: Can be made with out the chorizo, if you wish for a vegetarian soup. You can also use can beans & can/frozen collards if you wish. 3 cans of each, 1 bag of collards, or 2, depending on size. The potato is also optional. I like vinegar in this soup, some do not. More or less may be added.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy