Caldo Callego (Spanish Vegetable and Sausage Soup)
Yield: 4 Servings
Categories: Soups & Stews, Meats, Spanish, Pork, Vegetables
2 ts Olive oil 1/2 c Chopped onion 3 Garlic cloves, minced 1 qt Water 2 Pkts instant beef broth and -seasoning mix 1 Pkt instant chicken broth -and seasoning mix 6 oz Pared and diced potato 1 c Seeded and diced canned -Italian tomatoes 1/2 c Diced carrot 1 Bay leaf 6 oz Cooked veal sausage, sliced 4 oz Draines canned chick-peas -(garbanzo beans) 1 c Cooked chopped kale 1 tb Minced fresh parsley 1/2 ts Oregano leaves 1/4 ts Pepper In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes and stir until dissolved. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to 40 minutes. Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer. Remove and discard bay leaf before serving. Makes 4 servings, about 1 1/3 cups each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.