Caldo Callego (Spanish Vegetable And Sausage Soup) Recipe

• 2 tsp Extra virgin olive oil
• 1/2 c. Minced onion
• 3 x Garlic cloves, chopped
• 1 quart Water
• 2 pkt instant beef broth and seasoning mix
• 1 pkt instant chicken broth and seasoning mix
• 6 ounce Pared and diced potato
• 1 c. Seeded and diced canned Italian tomatoes
• 1/2 c. Diced carrot
• 1 x Bay leaf
• 6 ounce Cooked veal sausage, sliced
• 4 ounce Draines canned chick-peas (garbanzo beans)
• 1 c. Cooked minced kale
• 1 Tbsp. Chopped fresh parsley
• 1/2 tsp Oregano leaves
• 1/4 tsp Pepper

1. In a 3- to 4-qt saucepan heat oil over high heat.
2. Add in onion and garlic; saute/fry till onion is translucent/soft, 1 to 2 min.
3. Add in water and broth mixes and stir till dissolved.
4. Reduce heat to low and add in potatoes, tomatoes, carrot and bay leaf; cover and let simmer till vegetables are tender, 35 to 40 min.
5. Add in remaining ingredients and cook till sausage and chick-peas are heated through, about 5 min longer.
6. Remove and throw away bay leaf before serving.
7. Makes 4 servings, about 1 1/3 c. each.

olive oil, onion, garlic, water, beef broth, chicken broth, potato, italian tomatoes, carrot, bay leaf, veal sausage, chickpeas, kale, parsley, oregano, pepper

Taken from cookeatshare.com/recipes/caldo-callego-spanish-vegetable-and-sausage-soup-97800 (may not work)