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| 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 |
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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 351mg | 15% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 3.0g | 14% |
| Sugars 4.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 114% | Vitamin C | 56% | |
| Calcium | 7% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Wow! Thank's so much for this recipe! I tried this once years ago. I received all kinds of requests from relatives for the recipe. Unfortunately I lost the recipe after the only time I made it. I have been searching for it for over 20 years and came up empty. Even called and spoke with Borden's. Since I found it originally on Eagle Brand label. They could not help either. It is Fabulous I give it a 10!!
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