Caldo Callego (spanish Vegetable and Sausage Soup)

Ingredients

2 tsps olive oil
1/2 cup 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 ounces pared and diced potato
1 cup seeded and diced canned Italian tomatoes
1/2 cup diced carrot
1 bay leaf
6 ounces cooked veal sausage, sliced
4 ounces drained canned chick-peas (garbanzo beans)
1 cup cooked chopped kale
1 Tbsp minced fresh parsley
1/2 tsp oregano leaves
1/4 tsp pepper

Instructions

Yield: 4 servings. 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.