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.
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!
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!