This Cuban Caldo Gallego recipe made in the Instant Pot is a hearty white bean soup packed with smoky chorizo, ham, potatoes, and greens, perfect for a quick and comforting meal. My dad, who was a chef in Cuba, used to make this soup every year in the winter.
This soup always reminds me of my childhood. This family recipe was passed down to me and I love making it for my son. It's filled with vegetables, meat and it's the perfect soup for cold weather.
Why you'll love this caldo gallego soup
- Hearty and comforting: The combination of beans, meats, and greens creates a filling and warming meal perfect for any season.
- Rich, savory flavor: Chorizo, smoked pork, and beans blend together for a deeply flavorful broth.
- Wholesome ingredients: Packed with protein from beans and meat, plus nutritious greens like fresh kale.
- Simple to make: Easy to prepare with the use of the Instant Pot, basic ingredients, making it a great weeknight meal.
- Versatile: You can adjust the ingredients based on your preferences or what’s available, like swapping meats or greens.
Ingredients needed for this Cuban white bean soup
- Great northern beans
- Water
- Yellow onion
- Green bell pepper
- Bay leaves
- Garlic cloves
- Smoked paprika
- Oregano
- Garlic powder
- Salt
- Dried Spanish chorizo
- Smoked pork belly
- Russet potatoes
- Fresh kale
Instructions needed to make this Instant Pot white bean and kale soup
- Place your dry beans, smoked pork belly, chorizo, onion, garlic, bell pepper, salt, garlic powder, paprika, oregano and bay leaves in your instant or pressure cooker with 6 cups of water.
- Set the Instant Pot to the bean setting at high pressure cook for 35 minutes.
- After 35 minutes release the pressure cooker and once ready, open it and add the potatoes and kale to the Instant pot.
- Set the Instant Pot to Saute and allow the potatoes to cook until fork tender, about 10 minutes.
Variations and substitutions for Cuban caldo gallego
Meat Substitutions:
- Smoked Pork Belly alternatives: Use ham hocks, bacon, pork shoulder, or salt pork for a similar smoky flavor. For a lighter option, try chicken thighs or turkey.
- Chorizo substitutes: If you don't have Spanish chorizo, you can use linguiça, andouille sausage, or smoked kielbasa. For a milder taste, use a simple smoked sausage or Italian sausage.
- Vegetarian option: Omit the meat and add more beans or smoked paprika to maintain the depth of flavor. You can also add vegetarian sausage for a plant-based protein.
Bean Variations:
- Different beans: While white beans (like Navy beans or Great Northern beans) are traditional, you can substitute cannellini beans, pinto beans, or butter beans.
- Canned beans: For convenience, you can use canned white beans instead of dried beans. Be sure to rinse and drain them before adding to the soup.
Vegetable Add-ins:
- Greens substitutions: While kale or collard greens are commonly used, you can substitute with turnip greens, spinach, or Swiss chard. For a different twist, try savoy cabbage or escarole.
- Extra vegetables: Add more vegetables like carrots, celery, or leeks for added flavor and texture. Butternut squash or sweet potatoes can add sweetness and heartiness.
Broth and Flavor Adjustments:
- Broth alternatives: Instead of water, use chicken broth or vegetable broth for a richer flavor. You can also mix in bone broth for extra nutrients.
- Spices and herbs: Add thyme to enhance the flavor. You can also add cumin for a subtle spice variation.
Thickening Variations for this instant pot bean soup:
- Thicker soup: If you prefer a thicker soup, mash some of the beans into the broth, or add a potato to naturally thicken the soup.
- Lighter broth: For a thinner, more broth-based soup, reduce the amount of beans or blend a portion of the soup and stir it back in for a smoother consistency.
Don't have an Instant Pot? Here are a few cooking alternatives to prepare this white bean soup
1. Stovetop Method:
- Steps:
- Soak dried beans overnight, or use the quick-soak method by boiling the beans for 2 minutes, then letting them sit for an hour.
- In a large pot, sauté the onions, garlic, and other aromatics. Add the soaked beans, broth, meats, and seasonings.
- Bring to a boil, then reduce to a simmer and cook for 1.5 to 2 hours, or until the beans are tender. Add any greens or additional vegetables in the last 20-30 minutes of cooking.
- Advantages:
- Allows you to control the cooking process.
- Creates a flavorful, slow-simmered broth.
- Disadvantages:
- Takes longer than using an Instant Pot.
2. Slow Cooker Method:
- Steps:
- Soak the dried beans overnight.
- Add all the ingredients to the slow cooker (beans, broth, meats, vegetables, and seasonings).
- Cook on low for 8-10 hours or high for 4-5 hours, until the beans are fully cooked and tender. Add potatoes and greens during the last hour of cooking.
- Advantages:
- Hands-off method, perfect for setting and forgetting.
- Ideal for busy days when you want dinner ready when you return home.
- Disadvantages:
- Requires a long cooking time (though mostly inactive).
3. Canned Bean Method:
- Steps:
- If you’re in a hurry, use canned white beans. Sauté onions, garlic, bell pepper and other aromatics in a pot.
- Add canned beans (rinsed and drained), broth, meats, and seasonings.
- Bring to a boil, then reduce to a simmer and cook for 30-40 minutes to allow the flavors to meld. Add greens in the last 10 minutes.
- Advantages:
- Quick method, no soaking required.
- Great for busy weeknights.
- Disadvantages:
- May not have the depth of flavor or texture of dried beans.
Storage needed for this Cuban white bean kale soup
- Refrigerator Storage:
- Allow the soup to cool completely before storing.
- Transfer the soup to an airtight container.
- Store in the refrigerator for up to 4 days.
- Reheat on the stove over medium heat or in the microwave until warmed through.
- Freezer Storage:
- Caldo gallego can be frozen for longer storage. Allow the soup to cool completely.
- Transfer it to a freezer-safe container, leaving some room for expansion, or divide it into individual portions.
- Freeze for up to 3 months.
- To reheat, thaw the soup in the refrigerator overnight and reheat on the stovetop until warmed through. You may need to add a little water or broth as the beans can absorb liquid during storage.
Check out these other soup recipes
Caldo Gallego (Cuban White Bean Soup)
This Instant Pot Cuban Caldo Gallego is a white bean soup packed with smoky chorizo and vegetables, perfect for a quick and comforting meal.
Servings: 8
Calories: 569kcal
Ingredients
- 14 oz. dried great northern beans
- 6 cups water
- 1 yellow onion minced
- 1 green bell pepper minced
- 2 bay leaves
- 4 cloves garlic finely minced
- 1 tsp. Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 6 oz. Spanish chorizo cut in rounds
- 1 lb smoked pork belly chopped into ½ inch cubes
- 2 large russet potatoes peeled and chopped
- 2 cups fresh kale chopped
Instructions
- Place your dry beans, smoked pork belly, chorizo, onion, garlic, bell pepper, salt, garlic powder, paprika, oregano and bay leaves in your instant or pressure cooker with 6 cups of water.
- Set the Instant Pot to the bean setting at high pressure cook for 35 minutes.
- After 35 minutes release the pressure cooker and once ready, open it and add the potatoes and kale to the Instant pot.
- Set the Instant Pot to Saute and allow the potatoes to cook until fork tender, about 10 minutes.
Video
Notes
Variations and substitutions for Cuban caldo gallego
Meat Substitutions:
- Smoked Pork Belly alternatives: Use ham hocks, bacon, pork shoulder, or salt pork for a similar smoky flavor. For a lighter option, try chicken thighs or turkey.
- Chorizo substitutes: If you don't have Spanish chorizo, you can use linguiça, andouille sausage, or smoked kielbasa. For a milder taste, use a simple smoked sausage or Italian sausage.
- Vegetarian option: Omit the meat and add more beans or smoked paprika to maintain the depth of flavor. You can also add vegetarian sausage for a plant-based protein.
Bean Variations:
- Different beans: While white beans (like Navy beans or Great Northern beans) are traditional, you can substitute cannellini beans, pinto beans, or butter beans.
- Canned beans: For convenience, you can use canned white beans instead of dried beans. Be sure to rinse and drain them before adding to the soup.
Vegetable Add-ins:
- Greens substitutions: While kale or collard greens are commonly used, you can substitute with turnip greens, spinach, or Swiss chard. For a different twist, try savoy cabbage or escarole.
- Extra vegetables: Add more vegetables like carrots, celery, or leeks for added flavor and texture. Butternut squash or sweet potatoes can add sweetness and heartiness.
Broth and Flavor Adjustments:
- Broth alternatives: Instead of water, use chicken broth or vegetable broth for a richer flavor. You can also mix in bone broth for extra nutrients.
- Spices and herbs: Add thyme to enhance the flavor. You can also add cumin for a subtle spice variation.
Thickening Variations for this instant pot bean soup:
- Thicker soup: If you prefer a thicker soup, mash some of the beans into the broth, or add a potato to naturally thicken the soup.
- Lighter broth: For a thinner, more broth-based soup, reduce the amount of beans or blend a portion of the soup and stir it back in for a smoother consistency.
Don't have an Instant Pot? Here are a few cooking alternatives to prepare this white bean soup
1. Stovetop Method:
- Steps:
- Soak dried beans overnight, or use the quick-soak method by boiling the beans for 2 minutes, then letting them sit for an hour.
- In a large pot, sauté the onions, garlic, and other aromatics. Add the soaked beans, broth, meats, and seasonings.
- Bring to a boil, then reduce to a simmer and cook for 1.5 to 2 hours, or until the beans are tender. Add any greens or additional vegetables in the last 20-30 minutes of cooking.
- Advantages:
- Allows you to control the cooking process.
- Creates a flavorful, slow-simmered broth.
- Disadvantages:
- Takes longer than using an Instant Pot.
2. Slow Cooker Method:
- Steps:
- Soak the dried beans overnight.
- Add all the ingredients to the slow cooker (beans, broth, meats, vegetables, and seasonings).
- Cook on low for 8-10 hours or high for 4-5 hours, until the beans are fully cooked and tender. Add potatoes and greens during the last hour of cooking.
- Advantages:
- Hands-off method, perfect for setting and forgetting.
- Ideal for busy days when you want dinner ready when you return home.
- Disadvantages:
- Requires a long cooking time (though mostly inactive).
3. Canned Bean Method:
- Steps:
- If you’re in a hurry, use canned white beans. Sauté onions, garlic, bell pepper and other aromatics in a pot.
- Add canned beans (rinsed and drained), broth, meats, and seasonings.
- Bring to a boil, then reduce to a simmer and cook for 30-40 minutes to allow the flavors to meld. Add greens in the last 10 minutes.
- Advantages:
- Quick method, no soaking required.
- Great for busy weeknights.
- Disadvantages:
- May not have the depth of flavor or texture of dried beans.
Storage needed for this Cuban white bean kale soup
- Refrigerator Storage:
- Allow the soup to cool completely before storing.
- Transfer the soup to an airtight container.
- Store in the refrigerator for up to 4 days.
- Reheat on the stove over medium heat or in the microwave until warmed through.
- Freezer Storage:
- Caldo gallego can be frozen for longer storage. Allow the soup to cool completely.
- Transfer it to a freezer-safe container, leaving some room for expansion, or divide it into individual portions.
- Freeze for up to 3 months.
- To reheat, thaw the soup in the refrigerator overnight and reheat on the stovetop until warmed through. You may need to add a little water or broth as the beans can absorb liquid during storage.
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