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caldo callego (spanish vegetable & sausage

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons Olive oil

  2. cup Chopped onion

  3. 3 Garlic cloves, minced

  4. 1 quart Water

  5. 2 Pkts instant beef broth and seasoning mix

  6. 1 Pkt instant chicken broth and seasoning mix

  7. 6 ounces Pared and diced potato

  8. 1 cup Seeded and diced canned Italian tomatoes

  9. cup Diced carrot

  10. 1 Bay leaf

  11. 6 ounces Cooked veal sausage, sliced

  12. 4 ounces Draines canned chick-peas (garbanzo beans)

  13. 1 cup Cooked chopped kale

  14. 1 tablespoon Minced fresh parsley

  15. teaspoon Oregano leaves

  16. teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Makes 4 servings, about 1⅓ cups each.

  3. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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