Sausage and Vegetable Soup (Caldo Gallego)

This traditional Spanish soup from Galicia is brothy with a porky spiciness and very  hearty and filling.  Serve with fresh foccacia bread and you will be truly satisfied.

Average: 2 (1 vote)


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  potatoes
1 c seeded and diced canned tomatoes
2  carrots
1 bay leaf
6 oz cooked veal sausage
4 oz drained canned chick-peas (garbanzo beans)
1 c cooked chopped kale
1 tbsp minced fresh parsley
1/2 tsp oregano leaves
1/4 tsp pepper


  • Chop onion into small pieces
  • Slice veal sausage
  • Chop kale 
  • Dice carrrot
  • Mince parsley
  • Peel and dice potatoes 

1.  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.

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

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

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

5.  Remove and discard bay leaf before serving.

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