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Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings, birthdays, and popular celebrations—but I find this to be a hearty soup recipe that can be made and enjoyed year round.

From 21 Day Weightloss Kickstart

This Caldo Verde recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

Caldo Verde

Ingredients

  • 4 cups water
  • ½ yellow onion, chopped
  • 4 medium potatoes, preferably Yukon Gold
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cloves garlic
  • ¼ teaspoon crushed red pepper (optional)
  • 1 bunch kale, sliced
  • 1 cup cooked, rinsed red beans

Instructions

  1. Bring the water to a simmer.
  2. Add the onion, potatoes, salt, pepper, garlic, and crushed red pepper, if desired. Simmer for 10 minutes, until the potatoes are soft.
  3. Blend the ingredients with an immersion blender (or in a standard blender and then return to the pot).
  4. Return the soup to a simmer. Add the kale to the simmering soup, cooking it for about 5 minutes.
  5. Remove from the heat, then immediately stir in the red beans.

Comments (3)

(4.67 from 3 votes)
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Areya5 months ago
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Really loved this recipe. Was comforting, creamy and filling, without any guilt. And.. all of the ingredients were inexpensive and easy to find. Great winter soup.

JoAnna6 months ago
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This was so delicious! My meat loving husband even went back for seconds. My only complaint is that in the app, it says “4 potatoes,” and here it says “4 medium potatoes.” Weights would be so much more useful. I ended up using about 24 oz or 2 large Yukon gold potatoes.

Yanka Petera1 year ago
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Jason Wyrick

Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute.

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