Caldo callego (spanish vegetable and sausage soup)

Yield: 4 servings

Measure Ingredient
2 teaspoons Olive oil
½ cup Chopped onion
3 Garlic cloves, minced
1 quart Water
2 Pkts instant beef broth and seasoning mix
1 Pkt instant chicken broth and seasoning mix
6 ounces Pared and diced potato
1 cup Seeded and diced canned Italian tomatoes
½ cup Diced carrot
1 Bay leaf
6 ounces Cooked veal sausage, sliced
4 ounces Draines canned chick-peas (garbanzo beans)
1 cup Cooked chopped kale
1 tablespoon Minced fresh parsley
½ teaspoon Oregano leaves
¼ teaspoon 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 1⅓ cups each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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