Slow Cooker Caldo Verde Soup
Slow Cooker Caldo Verde Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, slow cooker caldo verde soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker Caldo Verde Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Slow Cooker Caldo Verde Soup is something that I’ve loved my entire life.

To get started with this 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 cook that.

The ingredients needed to make Slow Cooker Caldo Verde Soup:
  1. Take garlic cloves
  2. Prepare yellow onion
  3. Get linguica or chourico
  4. Make ready Yukon gold potatoes
  5. Get chopped carrots
  6. Get olive oil
  7. Make ready bay leaves
  8. Make ready sweet Spanish paprika
  9. Take dried oregano
  10. Get ground cinnamon
  11. Make ready low sodium chicken broth
  12. Get cold water
  13. Make ready chopped kale
  14. Prepare Ground black pepper for taste
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!

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