Caldo callego(spanish vegetable and sausage soup)

 
            CALDO CALLEGO  (SPANISH VEGETABLE AND SAUSAGE SOUP)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pork                             Vegetables
                 Soups/Stews                      Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tsp           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      tbsp          Minced fresh parsley
      1/2  tsp           Oregano leaves
      1/4  tsp           Pepper
 
 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.
 
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