Title: Caldo callego  (spanish vegetable & sausage
 Categories: Spanish, Pork, Vegetables, Soups/stews, Meats
      Yield: 4 Servings
 
      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.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.