Caldo Callego (spanish Vegetable & Sausage Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
1/2 cup: Chopped onion,
3: Garlic cloves, minced
1 quart: Water,
2: Pkts instant beef broth and seasoning mix,
1: Pkt instant chicken broth and seasoning mix,
6 ounce: Pared and diced potato,
1 cup: Seeded and diced canned Italian tomatoes,
1/2 cup: Diced carrot,
1: Bay leaf,
6 ounce: Cooked veal sausage, sliced
4 ounce: Draines canned chick-peas, garbanzo beans
1 cup: Cooked chopped kale,
1 tbsp: Minced fresh parsley,
1/2 tsp: Oregano leaves,
1/4 tsp: Pepper,
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.
Makes 4 servings, about 1 1/3 cups each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
Source from luhu.jp
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.
Source from luhu.jp