Caldo Gallego (White Bean Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 cups dried navy beans |
1/4 pound spanish chorizo |
1 (8-ounce) package cubed smoked ham (about 1 1/2 cups) |
3 tablespoons olive oil |
2 cups chopped onion |
4 garlic cloves, minced |
3 tablespoons all-purpose flour |
6 cups water |
6 packets ham-flavored concentrate |
1 cup white wine |
2 cups chopped roma tomatoes |
2 cups peeled and cubed yukon gold potatoes (about 3/4 pound) |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup chopped fresh spinach |
Directions:
1. Sort and wash beans. Place in a large Dutch oven with water to cover 2 inches above beans; cover and let soak 8 hours. Drain, discarding water.
2. Remove casings from chorizo, and slice diagonally. Sauté chorizo and ham in olive oil 5 minutes or until meats begin to brown. Add onion, and sauté 10 minutes; add garlic, and sauté 30 seconds.
3. Stir in flour. Gradually add water, whisking constantly until sauce is smooth. Stir in beans, ham concentrate, and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until beans are tender, stirring occasionally. Stir in spinach, and remove from heat. Spoon soup into individual bowls.
4. *For testing purposes, we used Goya ham concentrate.
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