Spicy Garbanzo Bean And Turkey Sausage Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
1 tsp: Chopped fresh rosemary OR,
3/4 lbs: Turkey sausage, casings
-1/2 teaspoon: dried,
-removed, crumbled
3 can: Garbanzo beans, chick peas
8 large: Cloves garlic, chopped
-, 15 to 16 oz cans
1 cup: Canned diced peeled tomatoes,
2 cup: Canned chicken broth OR beef,
-with juices,
-broth,
2 tbsp: Thinly sliced seeded,
2 tbsp: Fresh lemon juice,
-jalapeno chili,
Chopped fresh Cilantro,
1 tsp: Ground cumin,
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 dont 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.
Source from luhu.jp
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 dont 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.
Source from luhu.jp