Spicy garbanzo bean and turkey sausage soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ¾ | pounds | Turkey sausage, casings removed, crumbled |
| 8 | larges | Cloves garlic, chopped |
| 1 | cup | Canned diced peeled tomatoes with juices |
| 2 | tablespoons | Thinly sliced seeded jalapeno chili |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Chopped fresh rosemary OR 1/2 teaspoon dried |
| 3 | cans | Garbanzo beans (chick peas) (15 to 16 oz cans) |
| 2 | cups | Canned chicken broth OR beef broth |
| 2 | tablespoons | Fresh lemon juice |
| Chopped fresh Cilantro | ||
| 1 | Avocado, peeled and sliced | |
Directions
Heat the oil in a heavy large Dutch oven over medium-high heat and add the turkey sausage and chopped garlic. Saute until the sausage is golden brown and cooked through, breaking up the sausage with the back of a fork, about 5 minutes. Reduce the heat to medium and add the tomatoes with their juices, jalapeno chili, ground cumin and chopped fresh rosemary; simmer for 10 minutes, stirring frequently.
Add the garbanzo beans with their liquid and the broth. Bring to a boil, then reduce the heat and simmer the soup for 15 minutes. Stir in the lemon juice and season the soup with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
Ladle the soup into individual bowls. Sprinkle with chopped fresh cilantro and top with sliced avocado. Serve immediately.
NOTE: "Sliced or diced fresh avocado makes a colorful garnish for this hearty southwestern soup. If you want to cut up the avocado ahead of time but don't want it to discolor, simply place the avocado pieces in a colander and rinse them with cold water. They will stay bright green for about two hours." Makes 6 servings.
[Quick Soups; Barbara Karoff] [Bon Appetit; March 1995] Posted by Fred Peters.