Clamato Caldo Verde
Dive into the bold and comforting flavors of *Clamato Caldo Verde*, a vibrant twist on the classic Portuguese soup. This hearty recipe combines the smoky richness of sausage, tender bites of russet potatoes, and the nutritious goodness of kale or collard greens, all simmered in a flavorful broth of Clamato juice and stock. Enhanced with smoked paprika and a hint of red pepper flakes for a touch of heat, this warm and savory soup is perfect for any season. Ready in just 45 minutes from start to finish, it’s an easy one-pot wonder that satisfies every craving. Garnish with fresh parsley and a squeeze of lemon for a bright, zesty finish that's sure to impress. Whether you're looking for a quick weeknight dinner or a flavorful soup to share, *Clamato Caldo Verde* delivers a delightful mix of smoky, zesty, and savory in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces smoked sausage (such as chorizo or andouille), sliced into rounds
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced into 1-inch cubes
- 4 cups Clamato juice
- 2 cups chicken or vegetable stock
- 4 cups kale or collard greens, stemmed and thinly sliced
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
- 4 lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced sausage and cook, stirring occasionally, until browned and slightly crispy, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion to the pot and sauté until softened and translucent, about 3 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced potatoes to the pot, followed by the Clamato juice and chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and cook until the potatoes are tender, about 15 minutes.
Using a potato masher or the back of a spoon, lightly mash a few of the potatoes in the pot to thicken the soup slightly, leaving plenty of chunks for texture.
Stir in the sliced kale or collard greens, smoked paprika, red pepper flakes (if using), salt, and black pepper. Simmer for another 5-7 minutes, until the greens are tender.
Return the browned sausage to the pot and stir to combine. Cook for 2-3 more minutes to heat through.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve with lemon wedges on the side for a bright finishing touch.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 9270 mg | 403% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 59.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5346 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
