Portuguese Sausage, Potato & Bean Soup Recipe (Caldo Verde) Is Full of Healthy Ingredients (8 Ingredients, 30 Minutes) by 30Seconds Food

Caldo verde is a traditional Portuguese soup recipe made with simple, healthy ingredients. Caldo verde originated from the Minho Province in northern Portugal. Its popularity has spread across the country and also into Brazil, New Jersey, Rhode Island and Massachusetts. Now that's quite a spread!

The main players in this soup recipe are onion, sausage, garlic, potatoes and leafy greens. The greens are usually kale or collard greens, but you could use spinach, turnip greens, mustard greens or even swiss chard. Check out the health benefits of leafy greens. (Leafy greens are also one of the best foods to eat during menopause.) We've added another healthy ingredient – high-fiber and high-protein beans – to this hearty gluten-free soup. Check out the health benefits of beans the health benefits of protein and the health benefits of fiber.

Photo credit: all photos under license from BigStock

Here is your shopping list for this high-fiber and high-protein caldo verde soup recipe: smoked sausage (beef, chicken, pork or turkey), onion, fresh garlic, Yukon gold potatoes, leafy greens, a can of white beans or butter beans, olive oil and some water.

Serve this hearty Portuguese soup recipe with hot bread for a delicious high-protein and high-fiber dinner. You could also add a fresh garden salad. This caldo verde recipe is a comforting meal any day of the week.

Cuisine: Portuguese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 onion, chopped
• 12 - 16 ounces (1 package) smoked sausage, sliced
• 5 cloves garlic, minced
• 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
• 7 cups water
• 2 bunches kale or collard greens, chopped
• 14 ounces (1 can) butter beans or white beans, rinsed and drained 
• olive oil, for serving and cooking

Here's how to make it: 

1. Heat a drizzle of olive oil in a large soup pot. Add the onions and cook until soft, about 3 minutes. 
2. Add the sausage and cook until browned, about 5 minutes. 
3. Add the garlic and cook 30 seconds.
4. Add the potatoes and water. Season with salt and pepper. Cook until potatoes are tender, about 10 minutes.
5. When the potatoes are tender, remove half of them and the sausage from the pot into a bowl. Using an immersion blender, process the remaining soup until smooth. Put the sausage and potatoes back into the pot.
6. Add the greens and cook until wilted, about 3 minutes. Stir in the beans. Season with salt and pepper. Heat through. Ladle into soup bowls and drizzle with a little olive oil. Store any leftover soup in an airtight container in the fridge.
   

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