Slow Cooker Caldo Verde Soup
Slow Cooker Caldo Verde Soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, slow cooker caldo verde soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker Caldo Verde Soup is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Slow Cooker Caldo Verde Soup is something which I’ve loved my whole life. They are nice and they look fantastic.

Place the potatoes into the slow cooker. Stir everything into the slow cooker, except for the kale. Place the bay leaves on top. Slow Cooker Caldo Verde Soup step by step Dice the garlic and onions, separate into two piles.

To begin with this particular recipe, we have to first prepare a few components. You can have slow cooker caldo verde soup using 14 ingredients and 10 steps. Here is how you can achieve it.

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

Pour in the chicken stock and stir. A KitchenAid multi-cooker makes quick work of caldo verde, the Portuguese "green soup" that is full of healthy greens. Although the dark green cabbage traditionally used in this soup is not widely available beyond Portugal's borders, kale or collard greens make a good substitute. Using the small holes of a box grater, grate the potato into the stew.

Instructions 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!

Although the dark green cabbage traditionally used in this soup is not widely available beyond Portugal's borders, kale or collard greens make a good substitute. Using the small holes of a box grater, grate the potato into the stew. Stir well while returning to a simmer. This tasted like I remember caldo verde when I was very young and living in Portugal. When my Daughter and her cousins were three I could get them to eat it every week by calling it dinosaur soup.

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