Caldo Callego (Spanish Vegetable And Sausage Soup) Recipe

Ingredients
2	teaspoon	olive oil
1/2	cup	onion, chopped
3	each	garlic cloves, minced
1	qt	water
2	each	instant beef broth, pkg. 1-2 ts
1	each	instant chicken broth, pkg. 1-2 ts
6	oz	potato, peeled and diced
1	cup	tomatoes, italian, seeded and diced canned
1/2	cup	carrot, diced
1	each	bay leaf
6	oz	veal sausage, cooked sliced
4	oz	chick-peas, canned drained or garbanzo beans
1	cup	kale, cooked, chopped
1	tablespoon	parsley, fresh minced
1/2	teaspoon	oregano leaves
1/4	teaspoon	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.

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