Caldo callego (spanish vegetable and sausage soup)

    
2tsolive oil
1/2conion, chopped
3eagarlic cloves, minced
1qtwater
2eainstant beef broth, pkg. 1-2 ts
1eainstant chicken broth, pkg. 1-2 ts
6ozpotato, peeled and diced
1ctomatoes, italian, seeded and diced canned
1/2ccarrot, diced
1eabay leaf
6ozveal sausage, cooked sliced
4ozchick-peas, canned drained or garbanzo beans
1ckale, cooked, chopped
1tbparsley, fresh minced
1/2tsoregano leaves
1/4tspepper
Directions:
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 brothmixes and stir until dissolved.  Reduce heat to low and add potatoes,tomatoes, carrot and bay leaf; cover and let simmer until vegetables aretender, 35 to 40 minutes.  Add remaining ingredients and cook until sausageand chick-peas are heated through, about 5 minutes longer. Remove anddiscard bay leaf before serving.Makes 4 servings, about 1 1/3 cups each.