Print Options:

Caldo Verde





Yields
Makes about 4 quarts; 10 to 12 main-dish servings

Chorizo, cabbage, and kale simmer together for layers of flavor in this hearty, cool-weather soup created by Eugene P. Baumann.

 1 pound firm chorizo sausage
 1 onion (about 8 oz.), peeled and chopped
 1 clove garlic, peeled and minced
 10 cup fat-skimmed chicken broth
 2 cups fat-skimmed beef broth
 3 1/2 pounds thin-skinned potatoes, peeled and diced (1/2 in.)
 1 carrot (about 5 oz.), peeled and diced (1/2 in.)
  About 1/4 teaspoon salt
  About 1/4 teaspoon pepper
 3/4 pound kale
 5 cups shredded cabbage (about half of a 1-lb. head)
Step 1
1

Cut chorizo into 1/4-inch-thick slices. In a 6- to 8-quart pan over medium-high heat, stir chorizo often until lightly browned, about 10 minutes. With a slotted spoon, transfer to towels to drain. Spoon out and discard all but 1 tablespoon fat in pan.

Step 2
2

Add onion and garlic to pan and stir often until limp, about 5 minutes. Return chorizo to pan and add chicken and beef broth, potatoes, carrot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil over high heat; reduce heat and simmer, uncovered, until potatoes and carrot are tender when pierced, about 15 minutes.

Step 3
3

Meanwhile, rinse and drain kale. Cut out and discard tough center ribs; chop leaves crosswise into 1/4-inch-wide slices. Add kale and cabbage to soup and stir occasionally until tender to bite, 8 to 10 minutes. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories326
% Daily Value *
Total Fat 15g20%

Saturated Fat 5.5g28%
Cholesterol 33mg11%
Sodium 613mg27%
Total Carbohydrate 27g10%

Dietary Fiber 3.4g13%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.