Turnip Green Soup (Caldo Gallego)

Daily Inspiration S


There are many versions of this hearty soup. In some areas, spinach, collard greens may be substituted.


★★★★★ 2 votes

30 Min
1 Hr 30 Min
Stove Top


  • 1
    ham hock
  • 1/2 lb
    salt pork (may use bacon - see instructions)
  • 2 box
    10-oz boxes turnip greens (can use fresh and may substitute collard greens)
  • 1 tsp
  • 1 dash(es)
  • 1 c
    great northern beans (canned - rinsed and drained)
  • 1 small
    onion, chopped
  • 1 small
    green bell pepper, chopped (optional)
  • 1 clove
    garlic, minced
  • 3 Tbsp
    bacon drippings
  • 3 medium
    potatoes, peeled and cubed
  • 2
    spanish chorizos
  • ·
    water or broth - your choice

How to Make Turnip Green Soup (Caldo Gallego)


  1. In a 4 qt. soup pot, place ham hock and salt pork. If using bacon, fry separately (not crisp) and save the bacon drippings. Cover with water and bring to a rapid boil. Skim several times to remove foam/fat. Cook over moderate heat until meat is fork tender - approximately 1 hour.
  2. Add the thawed or fresh greens to the pot along with the sugar, nutmeg and beans. Cook partially covered at low heat for 1/2 hour.
  3. In a skillet, saute the onion, green pepper and garlic in the bacon drippings. Add them to the soup. Check liquid and add more water/broth as needed. Add the salt to taste (DO NOT add the salt prior to this step as the meat releases salt as well -- you don't want to over-salt the soup.
  4. Add the cubed potatoes and the chopped Spanish chorizos. Stir and cook for an additional 45 minutes longer at low heat until potatoes are done. Remove the meats and chop if necessary. Return meat to soup, heat thoroughly and serve hot.

Printable Recipe Card

About Turnip Green Soup (Caldo Gallego)

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Cuban

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