caldo gallego-collard green soup

Name: Caldo Gallego-Collard Green Soup
Ingredients: 2 - onion, cut in to medium sized chunks; 8-10 - cloves of garlic, smashed & chopped; 1 - small ham steak, cubed; 1 - potato, diced into small cubes; 1 tablespoon(s) italian seasoning; 5-7 - chorizo (4 spanish, sliced & 3 mexican,out of casing); 8 cup(s) water; 16 ounce(s) bag of white beans; 1 large bunch of fresh collard greens, cleaned and chopped; - salt & pepper to taste; 3 tablespoon(s) vinegar, optional (acv or rw)

(1 RATING)

38 Pinches 1 Photo

Bonnie Koon

Riverview, FL

Updated on Jan 22, 2013

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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This is 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! Best served with fresh Cuban berad.

prep time

cook time

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Ingredients

2 - onion, cut in to medium sized chunks
8-10 - cloves of garlic, smashed & chopped
1 - small ham steak, cubed
1 - potato, diced into small cubes
1 tablespoon italian seasoning
5-7 - chorizo (4 spanish, sliced & 3 mexican,out of casing)
8 cups water
16 ounces bag of white beans
1 large bunch of fresh collard greens, cleaned and chopped
- salt & pepper to taste
3 tablespoons vinegar, optional (acv or rw)

How To Make caldo gallego-collard green soup

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

http://bkoonberrie.wix.com/koonberrie-cooks#!collard-green-soup/c636
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