Caldo Gallego Cubano
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Equipment
- 1 Soup pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 tablespoon chopped garlic
- 1 red bell pepper chopped
- 1 cup diced celery
- 1 cup diced carrots
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 bay leaves
- 6 ounces Spanish chorizo sliced
- 14.5 ounces diced tomatoes in juice
- 48 ounces chicken broth
- 1 pound bunch collard greens stemmed and sliced
- 12 ounces waxy potatoes peeled and diced
- 1 pound smoked lechon asado or smoked ham
- 15 ounce can white beans
- 1 cup chopped scallions
Instructions
- Heat oil in a soup pot and add the onion, garlic, bell pepper, celery, carrots, spices and chorizo, cooking to soften the onion.
- Stir in the tomatoes, chicken broth and collards.
- Bring to a boil, then reduce heat, cover and simmer for thirty minutes.
- Add the potatoes and pork or ham and cook for fifteen minutes or until potatoes are tender.
- Stir in the canned beans and scallions and continue to cook five minutes more.'
- Remove bay leaves before serving.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 349kcalCarbohydrates: 40gProtein: 19gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 1088mgPotassium: 868mgFiber: 8gSugar: 14gVitamin A: 6403IUVitamin C: 54mgCalcium: 259mgIron: 4mg
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