Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed red pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish with the mint.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Caldo Verde

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Caldo Verde

Recipe courtesy of David Rosengarten

Portuguese Green Soup (Caldo Verde)

Chicken Caldo Verde

Recipe courtesy of Food Network Kitchen

Caldo Verde de Robalo (Green Soup with Sea Bass)

Recipe courtesy of Zarela Martinez

Arroz Caldo

Recipe courtesy of Food Network Kitchen

Caldo Gallego

Caldo Gallejo

Recipe courtesy of Norman Van Aken

Browse Reviews By Keyword

          Latest Stories