Caldo callego (spanish vegetable & sausage
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.