Caldo Verde: Potato, Kale, & Sausage Soup
Caldo verde, meaning “green broth”, is a delicious Portuguese kale, potato & sausage soup. This “one-pot” rustic soup is easy to make, inexpensive and very satisfying!
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Caldo Verde: Potato, Kale, & Sausage Soup
Caldo verde, meaning “green broth”, is a delicious Portuguese kale, potato & sausage soup. This “one-pot” rustic soup is easy to make, inexpensive and very satisfying!
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| Servings | Prep Time |
| 81.5 cup | 10minutes |
| Cook Time |
| 30-35minutes |
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Ingredients
- 5cups kale, stems removed & chopped
- 6-8small-medium red skin potato, quartered & sliced thinDon’t peel the skin, you’ll lose all those wonderful nutrients! Remember: Yukon Gold or Russet potatoes make for a thicker broth!
- 1pound lean turkey sausage
- 115-ounce can white kidney (cannellini) beans, no salt added or low-sodium, rinsed & drained
- 1medium yellow or red onion, choppedRed is what I already had, so red is what I used!
- 2cups chicken broth, low sodium
- 4cups water
- 2tablespoons extra virgin olive oil
- 4cloves garlic, minced
- 1-2teaspoon(s) cumin powder
- 1 teaspoon ground red pepperAdjust for preferred spiciness.
- 1/2small-medium lemon*optional*
- kosher salt and black pepper *to taste*
Instructions
- In a large stock/soup pot (or dutch oven), add the olive oil, garlic, onion. Saute over medium-high heat until onions *begin* to become translucent, then add the ground turkey and cook until browned. Remove from pot and set aside.
- Using the same pot, bring water and chicken broth to a boil, then add potatoes. Once potatoes are near al dente’ (or almost cooked), reduce the heat to medium-low for a simmer.
- Stir in the beans, cooked sausage, and seasonings. Cover and allow to simmer for 15 mins or until the potatoes are soft enough to easily smash down with a fork or ladle. Carefully mash up about 1/4 to 1/2 of the potatoes to add texture to the soup. Note: It may be easier to remove some of the potatoes to do this in a bowl.
- Add kale for the remaining 3-5 mins of simmering (uncovered) to ensure the greens don’t over-cook.
- Optional: squeeze-in about 1/2 of the lemon and stir at the end of cooking. Note: the more lemon in the soup, the more your greens will brown/darken (oxidize) and soften. I love lemon in this soup, so I don’t mind this one bit. Bon appetit! 😀
Recipe Notes
Nutritional Information:Â
A single one-and-a-half cup serving provides approximately 268 calories, 15 grams protein, 32 grams total carbohydrates (including 5 grams of dietary fiber), and 9 grams total fat.
