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Print this Recipe    Caldo Callego

Caldo Callego (Spanish Vegetable and Sausage Soup)
Yield: 4 servings

2 tsp olive oil
1/2 cup 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 cup seeded and diced canned Italian tomatoes
1/2 cup diced carrot
1 bay leaf
6 oz cooked veal sausage, sliced
4 oz drained canned chick-peas (garbanzo beans)
1 cup 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.

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real caldo gallego, September 21, 2005 - 11:56 AM
Reviewer: Anonymous from Vigo (Galicia), Spain
This may be a lot of things but certainly NOT caldo gallego. Caldo consists of A LOT of pork, usually cured, i.e.: ear, ribs, tail, to which you add a cut of fresh beef and maybe half a chicken. You boil all this for an hour and remove from the water. In the water you then cook the potatoes (whole), green veggies (grelos) and chorizo. In some households you add habas (white beans). Serve soup first and then the boiled ingredients.

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