Galician Soup
With Pork Luncheon Meat
Easy-to-make Galician soup to fight off the bad weather. This soup is simple, yet it has a lip-smacking taste, with bits of pork luncheon meat, potatoes, red bell pepper, onion, and beans. A well-rounded and nourishing meal.
The Galician soup or Galician stew is a traditional dish from the region of Galicia in northern Spain. The fortifying stew was important to fight off the cold and rainy year-round weather. There are tons of variations to this recipe as it was made with whatever ingredients were available in the cabinets at home. However, potatoes, white beans, and some sort of protein like pork, sausage, or chorizo are common.
In this recipe, we use pre-cooked chicken soup, but you can also make your own broth with a ham knuckle, ham bone, or pork bones. Serve this warm and comforting soup on a cool day.
Cooking
Food preparation
Serving
Tips
- Bread is a go-to accompaniment for soup. Use the bread to dip and absorb the delicious broth. The best bread for soup is a baguette, white bread, or multigrain.
Swaps and substitutions
- If you don’t have all the ingredients at home, you can easily use whatever vegetables you have in your kitchen. Use carrots, celery, or pumpkin, or try with another kind of beans.
- If you don’t like cilantro, you can also use parsley or any other fresh herb.
