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  Caldo callego (spanish vegetable & sausage
 
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.

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