Slow Cooker Caldo Verde Soup

Name: Slow Cooker Caldo Verde Soup
Cuisine: American
Ingredients: 2-3 garlic cloves; 1-2 yellow onion; 1 lb linguica or chourico; 1 lb. Yukon gold potatoes; 1-2 cups chopped carrots; 1-2 tbsp olive oil; 2-3 bay leaves; 1 tsp sweet Spanish paprika; 1 tsp dried oregano; 1-2 pinches ground cinnamon; 4 cups low sodium chicken broth; 4 cups cold water; 2-4 cups chopped kale; Ground black pepper for taste

J.A.B. @jbn3nyc

Bronx, New York

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. I have made it in a regular pot, but never tried it in a slow cooker. Until now.

I am a firm believer that the slow cooker was made for soups and sauces. This is another prime example.

Enjoy!

I am a firm believer that the slow cooker was made for soups and sauces. This is another prime example.

Enjoy!

J.A.B. @jbn3nyc

Bronx, New York

I am a firm believer that the slow cooker was made for soups and sauces. This is another prime example.

Enjoy!

I am a firm believer that the slow cooker was made for soups and sauces. This is another prime example.

Enjoy!

Saved

Ingredients

2-3garlic cloves
1-2yellow onion
1 lblinguica or chourico
1 lb.Yukon gold potatoes
1-2 cupschopped carrots
1-2 tbspolive oil
2-3bay leaves
1 tspsweet Spanish paprika
1 tspdried oregano
1-2 pinchesground cinnamon
4 cupslow sodium chicken broth
4 cupscold water
2-4 cupschopped kale
Ground black pepper for taste

Saved

Steps

1

Dice the garlic and onions, separate into two piles.
2

Lengthwise, slice the linguica/chourico in half, then cut into quarter inch slices. You can skip to step six or proceed to step 3. Either way is fine and delicious.
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!

Saved

Cooksnaps

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J.A.B. @jbn3nyc

on March 11, 2019 12:25

Bronx, New York

Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones.Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it.In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!