By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
392 cal · 55 min
Caldo Gallego
Recipe GLPR898d02d8d35bc0
A rustic and hearty Spanish-style broth loaded with tender vegetables, white beans, crispy pancetta, and savory chorizo. This traditional Galician soup is packed with warming flavors and nutritious greens, making it a complete and satisfying meal in a bowl.
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Ingredients
1/4 pound pancetta or slab bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/2-inch dice
1 large baking potato, peeled and cut into 1/2-inch dice
1 large turnip, peeled and cut into 1/2-inch dice
1/4 pound Spanish chorizo, casings removed and sliced 1/4 inch thick
1 can (14 ounces) white beans, drained and rinsed
1/2 pound turnip greens, stemmed and coarsely chopped
Water as needed
Directions
In a large pot or Dutch oven, cook the diced pancetta over medium heat, stirring occasionally, until the fat renders and the pancetta begins to crisp, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
Add the diced onion to the pot and sauté over medium heat until softened and translucent, about 5 minutes.
Stir in the diced potato and turnip, coating them in the fat. Cook for about 2 minutes to begin softening.
Add 6 cups of water and bring to a boil. Reduce heat to medium-low and simmer until the potato and turnip are almost tender, about 15-20 minutes.
Add the sliced chorizo and cook for 3 minutes, allowing the flavors to infuse into the broth.
Stir in the white beans and the cooked pancetta. Simmer for 2 minutes.
Add the chopped turnip greens and cook until tender and wilted, about 3-5 minutes.
Taste the broth and adjust seasoning with salt and pepper as needed. Serve hot.
Comments
Caldo Gallego is a straightforward Galician stew that hits well in Charlotte: pancetta, chorizo, beans, potatoes, and turnip greens are all standard at Harris Teeter, Food Lion, and Kroger, with no special stops required. The stated 55 minutes glosses over significant prep—dicing pancetta, onion, potato, and turnip plus the simmering easily stretches to 75 minutes, and the dish requires only occasional stirring once vegetables hit the pot, making it manageable on a weeknight. At roughly $2.50 per serving, it's driven by chorizo and pancetta, but both are reasonably priced at any major chain. Turnip greens are a North Carolina staple, and the whole stew reheats beautifully, making it ideal for meal prep or next-day lunch.
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