Name: Caldo Callego (Spanish Vegetable and Sausage Soup)
Ingredients: 2 ts Olive oil; 1/2 c Chopped onion; 3 Garlic cloves, minced; 1 qt Water; 2 Pkts instant beef broth and seasoning mix; 1 Pkt instant chicken broth and seasoning mix; 6 oz Pared and diced potato; 1 c Seeded and diced canned Italian tomatoes; 1/2 c Diced carrot; 1 Bay leaf; 6 oz Cooked veal sausage, sliced; 4 oz Draines canned chick-peas (garbanzo beans); 1 c Cooked chopped kale; 1 tb Minced fresh parsley; 1/2 ts Oregano leaves; 1/4 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Spanish	Spanish, Pork, Vegetables, Soups/stews, Meats	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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