Caldo Verde


Caldo Verde

Photo: Roberto Caruso

Next time you're looking for an easy, healthy and delicious soup, try this caldo verde recipe with kale and chorizo.


  • 2 tbsp olive oil

  • 2 medium onions, chopped

  • 3 medium Yukon Gold potatoes, peeled and diced

  • 6 cloves garlic, minced

  • 2 bay leaves

  • 1 lb kale, coarsely chopped

  • salt, to taste

  • black pepper, to taste

  • 1 can (14 oz./398 mL) navy beans

  • 1 can (14 oz./398 mL) diced tomatoes

  • 1 lb. dry chorizo, sliced crosswise into 1/4-in. pieces

  • 4 cups chicken broth

  • 1/4 cup chopped parsley


  • Heat oil in deep pot over medium. Add onions and cook for 5 min until caramelized. Add potatoes and garlic, cover and cook 5 min, stirring occasionally.

  • Add bay leaves and kale to the pot and cover for 2 min to wilt greens. Add salt and pepper and stir in beans, tomatoes, chorizo and broth. Bring soup to a boil and reduce heat to a simmer until potatoes are tender.

  • Stir in parsley and serve with warm crusty bread, such as a Portuguese corn bread or sourdough boule.

Makes: About 6 cups

This article was originally published on Jan 06, 2014

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