|
|
|
|
Caldo Callego (Spanish Vegetable And Sausage Soup)
A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.
Ingredients
| 2 |
teaspoons |
olive oil |
|
| 1/2 |
cup |
onion |
chopped |
| 3 |
each |
garlic cloves |
minced |
| 1 |
quart |
water |
|
| 2 |
each |
beef broth |
instant, pkg. 1-2 ts |
| 1 |
each |
chicken bouillon |
instant, pkg. 1-2 ts |
| 6 |
ounces |
potatoes |
peeled and diced |
| 1 |
cup |
tomatoes |
italian, seeded and diced canned |
| 1/2 |
cup |
carrot |
diced |
| 1 |
each |
bay leaf |
|
| 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 leaves |
|
| 1/4 |
teaspoon |
black pepper |
|
Directions
In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic; sauté 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.
|
|
|
|
|
|
|
|
