Saturday, October 11, 2008

Turkey Garbanzo Bean Soup

1 teaspoon olive oil
1 pound turkey sausage, casings removed, crumbled
8 large garlic cloves, chopped
2 cans diced peeled tomatoes with juices (Hunts with Basil and Oregano works best)
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 cans garbanzo beans (chick-peas), undrained
2 cans chicken broth
2 tablespoons fresh lemon juice

Chopped fresh cilantro
1 avocado, peeled, sliced

Heat olive oil in heavy large pot over medium-high heat. Add turkey 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 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.

This soup recipe was given to me from my mom who originally got the recipe from my Aunt Kitty. This is the season for soups and I thought it was a perfect time to share one of my favorite recipes with you! Enjoy!
*For the ones that need a rating, Jared gives this one 5 out of 5 stars!


Megs said...

Thanks for the recipe- I will have to let my sister Shauna know that is on here- she loved it when we had it after Drew was born:)

Donna said...

One of my favorites-the beauty of this soup is that you can mix it up -I use cannellini beans if I don't have chick peas. I remember the first time I made it for Sam and Jared -he gave me the LOOK before he tasted it and then he was gobbling it up