Slow Cooker Caldo Verde Soup. Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice. It can be found in the Mexican section of supermarkets. The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup.

Caldo de Res is traditionally served with chopped fresh cilantro and sometimes a squeeze of fresh lime juice. I prefer to have mine without those, as they tend to cut too. Bold and zesty Portuguese Caldo Verde Soup, a peasant dish with tons of wow-factor! You can cook Slow Cooker Caldo Verde Soup using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Slow Cooker Caldo Verde Soup

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

Caldo verde is the official unofficial soup of Portugal. It's slurped through every region as well as in the Azores island. It's a comforting, warming dish that reflects Portugal's historical character: simple, honest, and connected to the earth. Home » Slow Cooker Recipes » Slow Cooker Caldo de Pollo.

Slow Cooker Caldo Verde Soup step by step

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!.

One of my favorite Mexican dishes of all time is Caldo de Pollo which literally translates to "chicken broth." Filled with hearty vegetables, cubes of chicken and a light lime-scented chicken broth, it's the ideal soup to warm up on a cold. Chile Verde Soup you can make in the slow cooker or on the stove! Such an easy and delicious soup. Something amazing happened this week-it snowed about half of an inch in Saint Louis and they cancelled school! Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort.