Recipe: Yummy Slow Cooker Caldo Verde Soup

Slow Cooker Caldo Verde Soup. Place the potatoes into the slow cooker. Stir everything into the slow cooker, except for the kale. Place the bay leaves on top.

And that broth is not green. Serve with lime wedges and garnish with plenty of minced cilantro and jalapeño slices. Wash boiled shanks in cold running water. 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. Prepare 2-3 of garlic cloves.
2. It's 1-2 of yellow onion.
3. You need 1 lb of linguica or chourico.
4. Prepare 1 lb. of Yukon gold potatoes.
5. You need 1-2 cups of chopped carrots.
6. You need 1-2 tbsp of olive oil.
7. You need 2-3 of bay leaves.
8. Prepare 1 tsp of sweet Spanish paprika.
9. It's 1 tsp of dried oregano.
10. It's 1-2 pinches of ground cinnamon.
11. You need 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.

Add in corn, and all remaining vegetables then cook for another hour on low. Add water to cover and stir well. Pour off excess fat, add kale, potatoes, onion,. Pre-heat slow cooker on high heat Pat beef dry with paper towels and sprinkle with salt and pepper.

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!.

Combine water, carrots, garlic, celery, salt, bay leaves, jalapeño, onion, the stems of the cilantro, mint, and marjoram in the slow cooker. Remove chicken, let cool slightly and shred meat into large pieces, discarding all skin and bones. 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.