Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, slow cooker caldo verde soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Slow Cooker Caldo Verde Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Slow Cooker Caldo Verde Soup is something which I have loved my whole life.

Place the potatoes into the slow cooker. Stir everything into the slow cooker, except for the kale. Place the bay leaves on top.

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

The ingredients needed to make Slow Cooker Caldo Verde Soup:

1. Prepare 2-3 garlic cloves
2. Make ready 1-2 yellow onion
3. Take 1 lb linguica or chourico
4. Take 1 lb. Yukon gold potatoes
5. Make ready 1-2 cups chopped carrots
6. Prepare 1-2 tbsp olive oil
7. Make ready 2-3 bay leaves
8. Make ready 1 tsp sweet Spanish paprika
9. Make ready 1 tsp dried oregano
10. Make ready 1-2 pinches ground cinnamon
11. Get 4 cups low sodium chicken broth
12. Prepare 4 cups cold water
13. Make ready 2-4 cups 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. Wash boiled shanks in cold running water. Instructions Thickly chop the onions, potatoes and chorizo.

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!

Add to the slow cooker, along with the whole cloves of garlic and the olive oil. Pour in the chicken stock and stir. Open the lid and season to taste with salt and black pepper. A KitchenAid multi-cooker makes quick work of caldo verde, the Portuguese "green soup" that is full of healthy greens. Although the dark green cabbage traditionally used in this soup is not widely available beyond Portugal's borders, kale or collard greens make a good substitute.

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