Caldo Callego Spanish Vegetable And Sausage Soup

2 tsp 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 tbsp Minced fresh parsley

1/2 tsp Oregano leaves

1/4 tsp 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.