Emeril Lagasse's New-Style Caldo Verde

Recipe from Essential Emeril
 
“This recipe is an excellent example of how simple ingredients can be transformed into comfort food that will satisfy and sustain. My mother, Hilda, made this traditional Portuguese soup most every week when I was growing up. When I became a chef at Commander’s Palace, I made it for my staff, using andouille sausage instead of the traditional chorizo. When I opened Emeril’s, I put it on the menu.
 
While I prefer Portuguese chouriço, I use the more common Spanish chorizo here. Try them both and use what you like best.”