Spicy garbanzo bean and turkey sausage soup

Yield: 6 servings

Measure 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
\N \N Chopped fresh Cilantro
1 \N Avocado, peeled and sliced

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.

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