This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. We added protein-rich kidney beans, tomatoes and carrots to make it more substantial. If you can't find linguica, andouille sausage or chorizo makes a delicious substitute. Source: EatingWell Magazine, Soup Cookbook

Bruce Aidells
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Ingredients

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Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.

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  • Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.

Tips

To make ahead: Cover and refrigerate for up to 3 days.

Nutrition Facts

255 calories; 7.1 g total fat; 2.3 g saturated fat; 35 mg cholesterol; 442 mg sodium. 930 mg potassium; 29.7 g carbohydrates; 7.8 g fiber; 4 g sugar; 18.5 g protein; 7280 IU vitamin a iu; 73 mg vitamin c; 79 mcg folate; 126 mg calcium; 3 mg iron; 56 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/22/2017
My family is Portuguese and I've made this soup my entire life and mine is soooo much better. Put 5C water in slow cooker or stock pot. Add 1lb Chourico ( NOT chorizo) or linguiça ( or KEILBASA) cut into 1"-2" chunks and 1 lb of stew beef along with a beef shank or neckbones. Boil and then simmer til meat is tender ( abt 2-3 hrs) Add 3 large peeled potatoes cut into chunks and one small green cabbage that's been cored and quartered. Add 1 lg bunch of kale (deveined and chopped). Cover and simmer another hour or so til veggies are tender ( onion and or garlic is optional). Add 2 cans of kidney beans....DO NOT DRAIN. Add one can with the liquid. Puree the 2nd can in a blender or food processor ( with the liquid) and mix into the pot. Add a couple of bay leaves. Cover and simmer strirring occasionally. The longer this soup cooks the more flavorful it gets. The potato starch and pureed beens thicken it up into a filling hearty almost stew-like consistency. There is no need for added spices other than salt pepper and Tabasco to taste. Eat with a nice dense loaf of bread or rolls to sop up the juice. The flavor of this soup is outstanding without a bunch of innecessary added ingredients. This is a soup you really want to slow cook and eat the next day. Read More
Rating: 5 stars
10/03/2016
My husband said this is the BEST soup he has ever had. I did use chopped cabbage instead of kale but otherwise followed the recipe totally. I had had a Portuguese soup years ago on a trip to Montana and have tried to duplicate it since--this is excellent! Read More
Rating: 5 stars
01/12/2015
Delicious! I don't know how this recipe compares to traditional caldo verde but this version is delicious! We made it with andouille and left out the parsley since I forgot to buy it. We served it with cornbread. Perfect for a cold winter's day. Just the right amount of heat for me and about half of the broth was reduced sodium which turned out perfectly. This is definitely a keeper! Pros: inexpensive easy to make tasty! Read More
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