Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, slow cooker caldo verde soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Slow Cooker Caldo Verde Soup is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Slow Cooker Caldo Verde Soup is something which I’ve loved my entire life.

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

The ingredients needed to make Slow Cooker Caldo Verde Soup:

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

Dice the garlic and onions, separate into two piles. Lengthwise, slice the linguica/chourico in half, then cut into quarter inch slices. In a hot pot over medium heat, coat the pot with olive oil. Saute the garlic for a minute or two.

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!

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. 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!.

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