Saturday, March 3, 2012

Portuguese Soup (Caldo Verde)

Here is another soup that I made for the first time a few months ago and really enjoyed. In fact, the entire family liked it. This is one of the many variations of Portuguese soup- which is reportedly their national soup. The main elements, I have learned, are kale- lots of it and thus called "Green Soup", potatoes and some type of a broth. Many other people add in any or all of the following: cabbage, beans, tomatoes and andouille or another type of sausage. Of course, I have a hard time making a dish with just a couple ingredients for some reason. Maybe it is because I feel the need to always try to pack as much nutrition in one dish, and I am a big one for one-dish meals! So this is why my Portuguese soup is full of ingredients and not just a simple dish. Feel free, though, to make it with any or all of the ingredients- you might substitute the kale for some other type of greens if you do not care as much for the kale.


1-2 large onions, chopped 
2 stalks of celery, chopped
2 Tbsp olive oil or butter
3-4 garlic cloves, finely minced or pressed
2-3 cups of chopped starchy vegetable- white and/or sweet potatoes, turnips, parsnips, etc
1/4 medium head of cabbage, coarsely chopped (optional)
2  15 oz. cans of kidney beans or cannelini or whatever other combination desired, drained
1 1/2 cups chopped tomatoes, or 1  24 oz. (large) can diced tomatoes with the juice
1-2 Tbsp dried parsley
12-16 oz. sausage of choice
8-10 cups chicken broth or water with chicken flavor bouillon (may need to add more)
1 pound kale, center rib removed, finely chopped
Adobo seasoned salt to taste


In a large stockpot, sauté the onion and celery with oil or butter until the onion is translucent. Add in the minced garlic and sauté a couple minutes longer, stirring constantly. You may brown the sausage in a separate pan or in the same pot with the vegetables. Then add in the remainder of the ingredients except the kale and cook over medium heat until the vegetables have cooked and the potatoes are soft. Add in the kale and cook about 10-15 minutes longer. Season to taste with salt and pepper. 

Serve with a hearty bread.

Serves approximately 8-10 as a main dish

Shared on :
Simple Lives Thursday #87

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