Caldo Callego (Spanish Vegetable and Sausage Soup) Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

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 chick-peas (garbanzo beans)
1 cup Cooked chopped kale
1 tablespoon Minced fresh parsley
1/2 teaspoon Oregano leaves
1/4 teaspoon Pepper

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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 chick-peas are heated through, about 5 minutes longer. Remove and discard bay leaf before serving.

This recipe from CDKitchen for Caldo Callego (Spanish Vegetable and Sausage Soup) serves/makes 4

Recipe ID: 15636

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