Recipe of Homemade Slow Cooker Caldo Verde Soup

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, slow cooker caldo verde soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we have to first 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. Prepare garlic cloves
2. Make ready yellow onion
3. Take linguica or chourico
4. Prepare Yukon gold potatoes
5. Prepare chopped carrots
6. Get olive oil
7. Make ready bay leaves
8. Make ready sweet Spanish paprika
9. Prepare dried oregano
10. Get ground cinnamon
11. Take low sodium chicken broth
12. Make ready cold water
13. Take chopped kale
14. Get 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 for this exceptional food slow cooker caldo verde soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!