Caldo Verde

Chorizo, cabbage, and kale simmer together for layers of flavor in this hearty, cool-weather soup created by Eugene P. Baumann.

Yield: Makes about 4 quarts; 10 to 12 main-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 41%
  • Protein: 20g
  • Fat: 15g
  • Saturated fat: 5.5g
  • Carbohydrate: 27g
  • Fiber: 3.4g
  • Sodium: 613mg
  • Cholesterol: 33mg


  • 1 pound firm chorizo sausage
  • 1 onion (about 8 oz.), peeled and chopped
  • 1 clove garlic, peeled and minced
  • 10 cup fat-skimmed chicken broth
  • 2 cups fat-skimmed beef broth
  • 3 1/2 pounds thin-skinned potatoes, peeled and diced (1/2 in.)
  • 1 carrot (about 5 oz.), peeled and diced (1/2 in.)
  • About 1/4 teaspoon salt
  • About 1/4 teaspoon pepper
  • 3/4 pound kale
  • 5 cups shredded cabbage (about half of a 1-lb. head)


  1. 1. Cut chorizo into 1/4-inch-thick slices. In a 6- to 8-quart pan over medium-high heat, stir chorizo often until lightly browned, about 10 minutes. With a slotted spoon, transfer to towels to drain. Spoon out and discard all but 1 tablespoon fat in pan.
  2. 2. Add onion and garlic to pan and stir often until limp, about 5 minutes. Return chorizo to pan and add chicken and beef broth, potatoes, carrot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil over high heat; reduce heat and simmer, uncovered, until potatoes and carrot are tender when pierced, about 15 minutes.
  3. 3. Meanwhile, rinse and drain kale. Cut out and discard tough center ribs; chop leaves crosswise into 1/4-inch-wide slices. Add kale and cabbage to soup and stir occasionally until tender to bite, 8 to 10 minutes. Add salt and pepper to taste.
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