Notes
Ingredients
Calories: 300 · Protein: 20 g · Carbohydrates: 32 g · Fat: 10 g · Fiber: 9 g · Sugar: 2 g
- 1 lb dried white beans (Great Northern, navy, or cannellini), soaked overnight
- 2½ quarts (10 cups) water or chicken broth
- 2 smoked turkey legs (about 1½ lbs), or 1 smoked ham hock
- 2 bay leaves
- ¼ cup olive oil
- 1 medium white onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- Kosher salt and freshly ground black pepper, to taste
- Optional: 1 diced russet potato, 2 cups chopped greens, sliced Spanish chorizo
- Drain and rinse the soaked beans. In a large pot, combine the beans, water or broth, bay leaves, and smoked turkey legs. Bring to a boil.
- Reduce heat to low, cover, and simmer about 1½ hours, until the beans are tender.
- Remove the turkey legs, shred the meat, discard skin and bones, and return the meat to the pot.
- In a skillet, heat the olive oil and sauté the onion, green pepper, and garlic until soft, about 6–8 minutes. Stir in the oregano and cumin and cook 1 minute.
- Stir the sofrito into the soup (add potato and greens now if using). Simmer on low 15–20 minutes.
- For a creamier soup, blend or mash some of the beans. Season with salt and pepper and serve.
- Salt at the end; the smoked turkey and broth are already salty.
- For traditional Caldo Gallego, add Spanish chorizo, potato, and greens.
- Blend a portion of the beans for a creamy, dairy-free texture.
- Canned beans work: add after the sofrito and simmer 20–30 minutes.
- Refrigerate leftovers up to 4 days.
- Freeze up to 3 months; thaw overnight before reheating.
- Reheat to 165°F, adding broth if it thickened.
Calories: 300 · Protein: 20 g · Carbohydrates: 32 g · Fat: 10 g · Fiber: 9 g · Sugar: 2 g