Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker caldo verde soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Slow Cooker Caldo Verde Soup is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Slow Cooker Caldo Verde Soup is something which I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Slow Cooker Caldo Verde Soup:

1. Take garlic cloves
2. Take yellow onion
3. Prepare linguica or chourico
4. Get Yukon gold potatoes
5. Get chopped carrots
6. Take olive oil
7. Get bay leaves
8. Get sweet Spanish paprika
9. Take dried oregano
10. Get ground cinnamon
11. Prepare low sodium chicken broth
12. Take cold water
13. Make ready chopped kale
14. Take 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 is going to wrap it up with this special food slow cooker caldo verde soup recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!