POPS & MIMI

Another recipe worthy of Mimi



Spicy Garbanzo Bean and Turkey Sausage Soup

Ingrediates

• 1 teaspoon olive oil

• 3/4 pound Italian sausage, casings removed, crumbled

• 8 large garlic cloves, chopped

• 1 cup canned diced peeled tomatoes with juices

• 2 tablespoons thinly sliced seeded jalapeño chili

• 1 teaspoon ground cumin

• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

• 3 15- to 16-ounce cans garbanzo beans (chick-peas), undrained

• 2 cups canned chicken broth

• 2 tablespoons fresh lemon juice

Directions

• Chopped fresh cilantro

• 1 avocado, peeled, sliced

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)

• Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.