Slow Cooker Caldo Verde Soup
Slow Cooker Caldo Verde Soup

Hello everybody, I hope you’re having an incredible day today.it’s Connor Buchanan. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker caldo verde soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker Caldo Verde Soup is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Slow Cooker Caldo Verde Soup is something which I have loved my whole life.

To begin with this particular 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 that.

The ingredients needed to make Slow Cooker Caldo Verde Soup:
  1. Make ready 2-3 garlic cloves
  2. Take 1-2 yellow onion
  3. Prepare 1 lb linguica or chourico
  4. Prepare 1 lb. Yukon gold potatoes
  5. Take 1-2 cups chopped carrots
  6. Take 1-2 tbsp olive oil
  7. Make ready 2-3 bay leaves
  8. Get 1 tsp sweet Spanish paprika
  9. Make ready 1 tsp dried oregano
  10. Get 1-2 pinches ground cinnamon
  11. Take 4 cups low sodium chicken broth
  12. Make ready 4 cups cold water
  13. Get 2-4 cups chopped kale
  14. Take Ground black pepper for taste
Steps 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 is going to wrap it up with this exceptional food slow cooker caldo verde soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!