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Caldo Callego (Spanish Vegetable and Sausage Soup)

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Meat Pork/ham Soups/stews Spanish Vegetables


  • 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.
Posted by Fred Peters.