Galician Soupwith Pork Luncheon Meat

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Galician Soupwith Pork Luncheon Meat

  • 45 min
  • 4 persons


  • 340 g Tulip Jamonilla®
  • 1.25 dl white beans
  • 1.25 dl chickpeas
  • 2.5 dl potatoes
  • ½ red bell pepper
  • ½ tomato
  • ½ onion
  • 2 cloves garlic
  • 1.25 dl white wine
  • 5 dl chicken soup
  • Fresh cilantro
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Difficulty: Easy

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.



Food preparation 

  • Dice the pork luncheon meat and the potatoes.  
  • Drain the white beans and the chickpeas. 
  • Chop the fresh cilantro, onion, garlic, bell pepper, and tomatoes. 
  • Heat a pan and fry the onion with the garlic for a few minutes. Add the rest of the vegetables and cook until they soften – remember to stir occasionally. 
  • Add the wine and the chicken soup. 
  • Let the soup simmer for 30 minutes over medium heat. 


  • Serve the soup hot with cilantro as the topping. 
  • Enjoy! 



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. 

Get more soup recipes 

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.