Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 8 servings

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 4 oz Semi-Cured Read to Eat Chorizo Sausage sliced
  • 1 large Sweet Onion chopped
  • 2 stalks Celery chopped
  • 1 large Carrot chopped
  • 4 cloves Garlic minced
  • pinch Hot Pepper Flakes
  • 4 cups Kale chopped
  • 4 cups Swiss Chard or Collards, chopped
  • 2 Potatoes chopped
  • 7 cups Vegetable Broth low-sodium
  • 2 Bay Leaves

Instructions

  • In a large soup pot, heat oil over medium heat and saute sausages until browned. Remove to bowl.
  • Return pot to heat and cook onion, celery, carrot, garlic and hot pepper flakes for about 5 minutes or until softened. Stir in kale, Swiss chard and potatoes to coat. Pour in broth and bay leaves; bring to a boil. Return sausage to pot and simmer for about 20 minutes or until potato and greens are tender.
Nutrition Facts
Caldo Verde
Calories
200
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3.5
g
22
%
Carbohydrates
 
16
g
5
%
Fibre
 
3
g
13
%
Sugars
 
4
g
4
%
Protein
 
6
g
12
%
Cholesterol
 
10
mg
3
%
Sodium
 
550
mg
24
%
Vitamin A
 
4500
IU
90
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
35
mg
4
%
Iron
 
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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