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Caldo Callego (spanish Vegetable And Sausage Soup)

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

INGREDIENTS

2 t 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 T Minced fresh parsley
1/2 t Oregano leaves
1/4 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 1427.2mg
Potassium: 428.9mg
Carbohydrates: 31.2g
Fiber: 6.2g
Sugar: 2.3g
Protein: 6.1g


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