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 each beef stock instant, pkg. 1-2 ts
• 1 each chicken broth instant, pkg. 1-2 ts
• 6 ounces potatoes peeled and diced
• 1 cup tomatoes italian, seeded and diced canned
• 1/2 cup carrots diced
• 1 each bay leaves
• 6 ounces veal sausage cooked sliced
• 4 ounces chickpeas (garbanzo beans) canned drained or garbanzo beans
• 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.
7. Makes 4 servings, about 113 cups each.

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

Taken from recipeland.com/recipe/v/caldo-callego-spanish-vegetable-288 (may not work)