"Caldo Callego (Spanish Vegetable And Sausage Soup)"
| Ingredients | | | 2 | teaspoon | olive oil | | | 1/2 | cup | onion, chopped | | | 3 | each | garlic cloves, minced | | | 1 | qt | water | | | 2 | each | instant beef broth, pkg. 1-2 ts | | | 1 | each | instant chicken broth, pkg. 1-2 ts | | | 6 | oz | potato, peeled and diced | | | 1 | cup | tomatoes, italian, seeded and diced canned | | | 1/2 | cup | carrot, diced | | | 1 | each | bay leaf | | | 6 | oz | veal sausage, cooked sliced | | | 4 | oz | chick-peas, canned drained or garbanzo beans | | | 1 | cup | kale, cooked, chopped | | | 1 | tablespoon | parsley, fresh minced | | | 1/2 | teaspoon | oregano leaves | | | 1/4 | 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 1 1/3 cups each.
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