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Have you made Caldo Callego (Spanish Vegetable and Sausage Soup)?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caldo Callego (Spanish Vegetable and Sausage Soup)

Recipe Tags: Soup Recipes

Date Added: January 04, 2014


2 Teaspoons Olive Oil 2 Teaspoons Olive oil or corn oil
1/2 Cup Onion 1/2 Cup Chopped onion
3 Unit Cloves Of Garlic 3 Unit Clove Of Garlic minced
1 Quart Water 1 Quart Water reserved from cooking
2 Unit Beef Broth 2 Unit Pkts instant beef broth and seasoning mix
1 Unit Chicken Broth 1 Unit Pkt instant chicken broth and seasoning mix
6 Ounces Potatoes 6 Ounces Pared and diced potato
1 Cup Italian Tomato 1 Cup Seeded and diced canned Italian tomatoes
1/2 Cup Carrot 1/2 Cup Diced carrot
1 Unit Bay Leaf 1 Unit Bay leaf
6 Ounces Sausage 6 Ounces Cooked veal sausage sliced
4 Ounces Garbanzo Beans 4 Ounces Draines canned chick-peas (garbanzo beans)
1 Cup Kale 1 Cup Cooked chopped kale
1 Tablespoon Fresh Parsley 1 Tablespoon Minced fresh parsley
1/2 Teaspoon Oregano 1/2 Teaspoon Oregano leaves ; crushed
1/4 Teaspoon Pepper 1/4 Teaspoon Pepper hot red
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1. In a 3- to 4-quart saucepan heat oil over high heat.

2. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes.

3. Add water and broth mixes and stir until dissolved.

4. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to 40 minutes.

5. Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer.

6. Remove and discard bay leaf before serving. Makes 4 servings, about 1 1/3 cups each.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Beans, Tomato, MSG, Potato, Poultry, Garlic, Beef, Onion, Olive Oil allergies.
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