Caldo Callego (Spanish Vegetable and Sausage Soup)
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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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