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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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