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

2	ts	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	tb	Minced fresh parsley
1/2	ts	Oregano leaves
1/4	ts	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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