Do you celebrate St. Patrick’s Day at all? I don’t outside of managing to subconsciously wear green (as is the case usually; that and purple). I’m toying with making this corned beef and cabbage at some point.

While there is nothing traditionally Irish about this stew, it has cabbage in it! That counts, right?

It’s actually a spin on a Portuguese soup, Caldo Verde.

This has a really mellow, steady spice. I’m in love with Linguica chorizo. The addition of beans increased the protein, and it’s really just a set it and forget it kind of soup. The longer you cook it, the less soupy it becomes. I even used less water than the original recipe called for just because I don’t like to swim in a ton of broth. The next day yielded something a little more spicy. I love when that happens.

Inspiration: Saveur

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

8 oz chorizo, sliced 1/2″ thick

4 garlic cloves, minced

1/4-1/2 tsp red chile flake

7 cups water

1lb Yukon Gold potatoes, cut into 1″ pieces

1lb green or Savoy cabbage, thinly sliced

15oz can navy or cannelini beans, rinsed and drained

2 tablespoons or more salt [I needed a lot to really highlight the other flavors]

Ground cracked pepper

Preparation

Heat a large pot over medium-low heat with the two tablespoons of oil. Add the chorizo and onion, cooking for 8 minutes until the onion is translucent. Add the garlic and red chile flakes. Continue cooking for another minute or two. Add the water and potatoes, bringing to a boil. Reduce heat and simmer for 10-15 minutes until the potatoes are tender. Add the cabbage and beans, and stir until the cabbage wilts. Remove from heat if you’re ready to eat or allow to simmer to thicken up the broth. Use salt and pepper to taste. Serve!