Caldo Callego (spanish Vegetable and Sausage Soup)
Ingredients
- 2 tsp 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 ounce pared and diced potato
- 1 cup seeded and diced canned Italian tomatoes
- 1/2 cup diced carrot
- 1 bay leaf
- 6 ounce cooked veal sausage, sliced
- 4 ounce 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.