Caldo Verde

Caldo Verde

This soup is thought to originally be from Portugal and Spain, but many countries have a variation of this soup. It Is made with a delicious spicy sausage (we used chorizo) and the wonderful green hue comes from the kale added to the broth. Many families add green tomatoes or tomatillos and that is delicious as well but this particular recipe we did not add them because of family allergies. However, if your family can eat them then they really do add a tangy, zesty flavor to the soup. Other garden vegetables like spinach, carrots, parsnips, potatoes and herbs can be added. Whatever you have growing in your garden is always welcome in this pot of soup. The spicy flavor from the Chorizo really warms you up on a cold winter’s day. I suggest using homemade chicken broth as it has more flavor and less salt than store bought. However, if that is what you have then i simply suggest punching up the flavor by adding in 1 tablespoon of red pepper flakes and a tablespoon of garlic.

Every family has their own preferences and dietary restrictions. We have many in our family, so I am just sharing with you a few options on how to flavor this dish. Oregano can be added to give it a pungent flavor and add warmth, basil can be added to brighten up the dish and lemon thyme might add a nice zesty flavor. Play around with your recipe and have fun. Once you start experimenting with flavors you will never get bored!

Love and Blessings,

Angela Lee

Recipe

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Recipe 〰️

Recipe~

Ingredients

4 Cups cooked white beans in their broth.

48 Ounces Chicken Stock

3 Large Chorizo

2 Cups Chopped Carrots

1 Cup Chopped Celery

1 Large Onion Chopped

2 Cups Cooked Kale

Any amount of Veggies from your garden!

Directions

Cook 4 cups of beans (1 small bag) for 2 hours in pressure cooker.

After beans are cooked add in the rest of the ingredients and simmer for 20 minutes until all veggies are soft and the soup is aromatic.

Serve with cheese and gluten free crackers for a great meal!

Enjoy!