Caldo Callego (Spanish Vegetable and Sausage Soup) Recipe

ingredients

2 teaspoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 quart water
2 packages instant beef broth and seasoning mix
1 package instant chicken broth and seasoning mix
6 ounces pared and diced potato
1 cup seeded and diced canned Italian tomatoes
1/2 cup diced carrot
1 bay leaf
6 ounces cooked veal sausage, sliced
4 ounces drained canned chickpeas (garbanzo beans)
1 cup cooked chopped kale
1 tablespoon minced fresh parsley
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. 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 chickpeas are heated through, about 5 minutes longer. Remove and discard bay leaf before serving.

nutrition data

271 calories, 8 grams fat, 38 grams carbohydrates, 15 grams protein per serving.

reviews & comments

17 AMAZING Ways To Cook With Jack Daniel's Whiskey

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.