Slow Cooker Caldo Verde Soup
Slow Cooker Caldo Verde Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker caldo verde soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Slow Cooker Caldo Verde Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Slow Cooker Caldo Verde Soup is something that I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for Slow Cooker Caldo Verde Soup. On Cape Cod, I always have a bowl or two or three of Portuguese Soup. It is one of my favorites, but hard to find in NYC.

To get started with this recipe, we must first prepare a few ingredients. You can cook slow cooker caldo verde soup using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Slow Cooker Caldo Verde Soup:
  1. Prepare 2-3 garlic cloves
  2. Make ready 1-2 yellow onion
  3. Get 1 lb linguica or chourico
  4. Get 1 lb. Yukon gold potatoes
  5. Prepare 1-2 cups chopped carrots
  6. Prepare 1-2 tbsp olive oil
  7. Make ready 2-3 bay leaves
  8. Prepare 1 tsp sweet Spanish paprika
  9. Take 1 tsp dried oregano
  10. Take 1-2 pinches ground cinnamon
  11. Make ready 4 cups low sodium chicken broth
  12. Get 4 cups cold water
  13. Get 2-4 cups chopped kale
  14. Prepare Ground black pepper for taste

In a hot pot over medium heat, coat the pot with olive oil. Saute the garlic for a minute or two. Next add the onions and carrots into the pot. This tasted like I remember caldo verde when I was very young and living in Portugal.

Steps to make Slow Cooker Caldo Verde Soup:
  1. Dice the garlic and onions, separate into two piles.
  2. Lengthwise, slice the linguica/chourico in half, then cut into quarter inch slices
  3. In a hot pot over medium heat, coat the pot with olive oil. Add the garlic. Saute the garlic for a minute or two.
  4. Next add the onions and carrots into the pot. Cook together with the garlic for about 5 minutes.
  5. Once the onions are translucent, the linguica goes into the pot. Cook the linguica until it is slightly browned. Add all of it into the slow cooker.
  6. Cut the potatoes into one inch pieces. Place the potatoes into the slow cooker.
  7. Stir everything into the slow cooker, except for the kale. Place the bay leaves on top. Close the slow cooker, set the temperature to low, and cook for about 8 hours.
  8. After 8 hours, discard the bay leaves and remove the linguica with a slotted spoon. Put to the side. Mix in the kale and cook for another 30 minutes with the temperature on high.
  9. When 30 minutes is over, use a hand blender to blend to almost smooth. It is okay to have some chunks. Stir back in the linguica. You do not need to blend. That is totally optional.
  10. Enjoy!

Add kale in batches stirring to submerge. Season with Red wine vinegar if desired. Bold and zesty Portuguese Caldo Verde Soup, a peasant dish with tons of wow-factor!. We eat soup all winter long. At least a couple times a week I find myself standing over a stew pot, giving it the final stir before ladling into bowls and sitting down for a cozy meal.

So that’s going to wrap this up for this special food slow cooker caldo verde soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!