Caldo Verde (a crockpot soup)

1 tsp cumin, toasted if desired
1 large onion, diced
2-3 carrots, diced
2 cloves minced garlic
1/2 tsp black pepper
6-8 cups chicken or vegetable broth
2 cans chickpeas (garbonzo beans) drained and rinsed, or 2 cups cooked chickpeas
2 medium white potatoes, peeled & diced
1 large sweet potato, peeled & diced
1 red sweet pepper, diced
8 cups (one large bunch) Kale or collard greens, shredded
1 package turkey smoked sausage (optional)
2 tsp paprika dissolved in 2 tbsp lemon juice
salt to taste

** Can use white beans in place of the chickpeas.

1) Combine cumin, onion, carrots, garlic, black pepper, 6 cups broth, chickpeas, potatoes, and sweet pepper in crockpot. Cook on low for 8 hours or high 4 hours.
2) If desired puree soup (immersion blender works well).
3) Stir in paprika mixture and salt. Add kale in batches stirring to submerge. Add sausage. Cover and cook on High 30 minutes or until kale is tender. Season with Red wine vinegar if desired.

Adapted from The Healthy Slow Cooker

Number of Servings: 8

Recipe submitted by SparkPeople user CONNECTED1.