Caldo Verde
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 c. low-sodium chicken broth 1 lb. red potatoes, cut into 1" chunks1 t. fresh minced oregano, or 1/4 t. dried2 bay leavessalt & freshly ground pepper1 T. olive oil1 onion, minced4 garlic cloves, minced8 oz chorizo sausage, sliced 1/4' thick1 bunch kale, stemmed, leaves shredded 1/4" wide
1. Bring broth, potatoes, oregano, bay leaves, & 1/4 t. salt to boil, covered in large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.
2. Meanwhile, heat oil in large saucepan over med-high heat until shimmering. Add onion and 1/4 t. salt and cook until softened, 3-5 min.
3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth mixture, chorizo, and kale, and bring to simmer. Cook until potatoes are tender, 7-10 minutes.
4. Off heat, remove bay leaves and mash some potatoes against the side of the pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.
Makes 6 servings
Note: Leftovers can be frozen for future use, but the consistency of the potatoes may change.
Number of Servings: 6
Recipe submitted by SparkPeople user RUADHAN9.
2. Meanwhile, heat oil in large saucepan over med-high heat until shimmering. Add onion and 1/4 t. salt and cook until softened, 3-5 min.
3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth mixture, chorizo, and kale, and bring to simmer. Cook until potatoes are tender, 7-10 minutes.
4. Off heat, remove bay leaves and mash some potatoes against the side of the pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.
Makes 6 servings
Note: Leftovers can be frozen for future use, but the consistency of the potatoes may change.
Number of Servings: 6
Recipe submitted by SparkPeople user RUADHAN9.
Nutritional Info Amount Per Serving
- Calories: 299.7
- Total Fat: 17.6 g
- Cholesterol: 33.3 mg
- Sodium: 1,057.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.0 g
- Protein: 13.7 g
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