Caldo Verde recipe
Caldo Verde is a Portugese cabbage soup recipe. Here is the one I prefer. It can be made totally vegetarian by substituting vegetable broth/stock for the chicken broth.
Ingredients:
4 large cloves of garlic, minced
4 medium onions, chopped
3/4 cup extra virgin olive oil
4 15oz. cans of chicken broth, preferrably low fat/low sodium variety
4 potatoes, chopped
1 medium cabbage, chopped
2 cups dried beans, soaked and cooked to package directions
12 oz. dry white wine
assorted herbs to taste (yes, I play fast and loose here. The last batch had plenty of dried parsley, thyme, allspice and mace in it.)
Directions:
1. heat the olive oil in the soup pot over medium heat. Add the minced garlic and chopped onions and sautee them until the onions have softened.
2. Add the chicken or vegetable broth, chopped cabbage, potatoes, soaked/cooked beans and herbs. If there is not enough liquid in the pot, dilute with water, and/or add another can of broth until desired volume is reached. Bring the pot briefly to a boil, then cover and allow to simmer 1 to 3 hours on medium-low heat, or until cabbage has completely cooked and softened.
3. add white wine to neutralize the acids from all of the vegetables and allow to simmer uncovered to evaporate the alcohol from the wine.
4. salt to taste, cover and allow soup to rest for 10-15 minutes on a cool burner of the stove.
5. serve soup with crusty bread and enjoy!
Ingredients:
4 large cloves of garlic, minced
4 medium onions, chopped
3/4 cup extra virgin olive oil
4 15oz. cans of chicken broth, preferrably low fat/low sodium variety
4 potatoes, chopped
1 medium cabbage, chopped
2 cups dried beans, soaked and cooked to package directions
12 oz. dry white wine
assorted herbs to taste (yes, I play fast and loose here. The last batch had plenty of dried parsley, thyme, allspice and mace in it.)
Directions:
1. heat the olive oil in the soup pot over medium heat. Add the minced garlic and chopped onions and sautee them until the onions have softened.
2. Add the chicken or vegetable broth, chopped cabbage, potatoes, soaked/cooked beans and herbs. If there is not enough liquid in the pot, dilute with water, and/or add another can of broth until desired volume is reached. Bring the pot briefly to a boil, then cover and allow to simmer 1 to 3 hours on medium-low heat, or until cabbage has completely cooked and softened.
3. add white wine to neutralize the acids from all of the vegetables and allow to simmer uncovered to evaporate the alcohol from the wine.
4. salt to taste, cover and allow soup to rest for 10-15 minutes on a cool burner of the stove.
5. serve soup with crusty bread and enjoy!