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Caldo Callego (Spanish Vegetable and Sausage Soup)
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.
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