Caldo Verde (Portuguese “green” soup)

Courtesy: RCaldoVerdeaquel Moreno
Serves 4
Prep time: 15 minutes; cooking time: 35 minutes

  • 1 lb. white baby lima beans, cooked and drained (can substitute cooked cannellini beans)
  • 1 Tbsp. grapeseed oil
  • 1 medium yellow onion, cut into ¼-inch pieces
  • 1 celery stalk, cut into ¼ -inch pieces
  • 2 garlic cloves
  • 1 bay leaf
  • 2 large red potatoes, cleaned and cut into ¼ -inch cubes
  • 2 qt. water
  • ¼ tsp. ground nutmeg
  • 1 tsp. sea salt
  • ¼ tsp. cayenne pepper
  • 2 oz. kale, finely chopped


  1. Gently press garlic cloves to release flavor; set aside.
  2. Heat one gallon pot over medium heat (you’ll know pot is heated when you drop one tsp. water into pot and water immediately turns to steam).
  3. Stir in onions, oil into heated pot; cook until fragrant, translucent (about 3-to-5 minutes); while cooking, stir onions every 30 seconds to prevent them from browning.
  4. Add celery, garlic, bay leaf to onions; cook one minute; add potatoes; add 2 qt. water; cover; bring liquid to a boil.
  5. Uncover pot; lower heat to simmer potatoes until tender (about 20 minutes).
  6. Add nutmeg, sea salt, cayenne to potato broth; gently add beans; add kale; increase heat to simmer for one minute.
  7. Turn off heat; season to taste. Buen provecho!

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