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Title: Caldo Callego (Spanish Vegetable and Sausage
Categories: Spanish Pork Vegetable Soup Meat
Yield: 4 Servings

2tsOlive oil
1/2cChopped onion
3 Garlic cloves, minced
1qtWater
2 Pkts instant beef broth and seasoning mix
1 Pkt instant chicken broth and seasoning mix
6ozPared and diced potato
1cSeeded and diced canned Italian tomatoes
1/2cDiced carrot
1 Bay leaf
6ozCooked veal sausage, sliced
4ozDraines canned chick-peas (garbanzo beans)
1cCooked chopped kale
1tbMinced fresh parsley
1/2tsOregano leaves
1/4tsPepper

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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