Caldo Callego (Spanish Vegetable and Sausage Soup)

4 Servings

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Caldo Callego (Spanish Vegetable and Sausage Soup) Ingredients

2 ts Olive oil	1/2 c Diced carrot
1/2 c Chopped onion	1 Bay leaf
3 Garlic cloves, minced	6 oz Cooked veal sausage, sliced
1 qt Water	4 oz Draines canned chick-peas
2 Pkts instant beef broth and	1 c Cooked chopped kale
1 Pkt instant chicken broth	1 tb Minced fresh parsley
6 oz Pared and diced potato	1/2 ts Oregano leaves
1 c Seeded and diced canned	1/4 ts Pepper

Instructions for Caldo Callego (Spanish Vegetable and Sausage Soup)

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Main Ingredient: PorkCuisine: Spanish