This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. We added protein-rich kidney beans, tomatoes and carrots to make it more substantial. If you can’t find linguica, andouille sausage or chorizo makes a delicious substitute.


  1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
  2. Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.


Slow-Cooker Chicken Stock: Cut 1 medium carrot, 1 celery stalk and 1 small onion into 1-inch pieces. Combine with 4 pounds skinless chicken leg quarters, 6 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, 1 crushed garlic clove and 20 whole peppercorns in a 6-quart slow cooker. Add 9 cups water. Cook on High for 4 hours. Strain and let cool to room temperature before refrigerating airtight for up to 1 week or freezing for up to 3 months. Makes: about 10 cups. After straining, this stock has negligible calories, nutrients and sodium.To Make Ahead: Cover and refrigerate for up to 3 days.
© Meredith Corporation. All rights reserved. Used with permission.For more recipes go to