Slow Cooker Caldo Verde Soup. 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.

Add kale in batches stirring to submerge. Season with Red wine vinegar if desired. Sorry to be a pain, and your soup does look wonderful, but caldo verde it is not! verde means green and ther is a reason why the soup is called 'calso verde'-it is green! portuguese caldo verde is made with potato, onion and turnip tops (yes, really!) Slices of chourico are added to the bowl when you serve it, and if you're going to be a. You can cook Slow Cooker Caldo Verde Soup using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Slow Cooker Caldo Verde Soup

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

This looks like a very yummy soup, but Caldo Verde it is not… And a a Portuguese woman, that recipe hurts my eyes… the literal translation of Caldo Verde is Green Broth. And that broth is not green. Stove Top - Slow Cooker - Instant Pot Pressure Cooker Instructions. Caldo de Res is a traditional Mexican and Guatemalen beef and vegetable soup.

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!.

Caldo de Res translates to "Beef Soup" in Spanish. Other names for this soup in Mexico are "cocido" or "puchero". 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.