Caldo callego (spanish vegetable & sausage
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
