Caldo Callego (Spanish Vegetable And Sausage Soup)
A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.
Yield
4 servingsPrep
20 minCook
50 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 3 |
garlic cloves
minced |
|
|
| 1 | quart |
water
|
*
|
| 2 | teaspoons |
beef stock
instant, pkg. 1-2 ts |
*
|
| 1 | teaspoon |
chicken broth
instant, pkg. 1-2 ts |
*
|
| 6 | ounces |
potatoes
peeled and diced |
|
| 1 | cup |
tomatoes
italian, seeded and diced canned |
|
| ½ | cup |
carrots
diced |
|
| 1 |
bay leaves
|
*
|
|
| 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 |
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 0.9 | l |
water
|
*
|
| 2 | each |
beef stock
instant, pkg. 1-2 ts |
*
|
| 1 | each |
chicken broth
instant, pkg. 1-2 ts |
*
|
| 173.4 | ml/g |
potatoes
peeled and diced |
|
| 237 | ml |
tomatoes
italian, seeded and diced canned |
|
| 118 | ml |
carrots
diced |
|
| 1 | each |
bay leaves
|
*
|
| 173.4 | ml/g |
veal sausage
cooked sliced |
* |
| 115.6 | ml/g |
chickpeas (garbanzo beans)
canned drained or garbanzo beans |
|
| 237 | ml |
kale
cooked, chopped |
|
| 15 | ml |
parsley leaves
fresh minced |
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
black pepper
|
|
Directions
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 1⅓ cups each.
