Caldo Callego (Spanish Vegetable and Sausage Soup)

• 2 teaspoons olive oil
• 1/2 cup onions chopped
• 3 each garlic cloves minced
• 1 quart water
• 2 Pkts beef stock instant
• 1 Pkt chicken broth instant
• 6 ounces potatoes pared and diced
• 1 cup italian plum (roma) tomatoes seeded, diced, canned
• 1/2 cup carrots diced
• 1 each bay leaves
• 6 ounces veal sausage cooked, sliced
• 4 ounces chickpeas (garbanzo beans) drained, canned
• 1 cup kale cooked, chopped
• 1 tablespoon parsley leaves fresh, minced
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper

1. In a 3- to 4-quart saucepan heat oil over high heat.
2. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes.
3. Add water and broth mixes and stir until dissolved.
4. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to 40 minutes.
5. Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer.
6. Remove and discard bay leaf before serving.

olive oil, onions, garlic, water, beef, chicken broth, potatoes, italian plum, carrots, bay leaves, veal sausage, chickpeas, kale cooked, parsley, oregano, black pepper

Taken from recipeland.com/recipe/v/caldo-callego-spanish-vegetable-38151 (may not work)