Recipe - Caldo Callego (Spanish Vegetable And Sausage Soup)

2 teaspoon Olive oil
One half 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 minced potato
1 cup Seeded and minced canned
Italian tomatoes
One half cup Diced carrot
1 Bay leaf
6 ounce Cooked veal sausage, cut or sliced up
4 ounce Draines canned chickpeas
(garbanzo beans)
1 cup Cooked chopped kale
1 tablespoon Minced fresh parsley
One half teaspoon Oregano leaves
One fourth teaspoon Pepper

In a 3 to 4quart 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 chickpeas 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