Spicy Garbanzo Bean and Turkey Sausage Soup

by Brittany Kirby on October 14, 2011

This delicious soup comes from Yvonne Deggelman, one of our greatest supporters and a very close family friend. Even though she leads a very busy life, she finds the time to cook and deliver wonderful meals to people who could use some support, including my grandparents! My mom told me that she wasn’t surprised when Yvonne prepared a large batch of Barefoot Contessa’s Mac & Cheese to drop off at a homeless shelter instead of simply buying something already prepared.

Yvonne told us that this soup is a¬†favorite to give away because it doesn’t need to be eaten right away, and it’s a little unusual and healthy. And, the avocado is a must!

After making this soup a few times, I agree, the avocado IS a must. And, I would also recommend using less garbanzo beans and more tomatoes, unless you are a major garbanzo fan. Just my two cents. Last thing, this recipe is also on Epicurious (four fork rating) with over a hundred comments/suggestions. I guess we aren’t the only fans out there.

I hope you have a lovely weekend.

Spicy Garbanzo Bean & Turkey Sausage Soup

1 teaspoon olive oil

3/4 pound turkey sausage, casings removed, crumbled

8 garlic cloves, chopped

1 cup canned diced peeled tomatoes with juices (I used 2 cups or 2 cans)

2 tablespoons thinly sliced seeded jalapeno chili

1 teaspoon ground cumin

1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

3 15 to 16-ounce cans of garbanzo beans (chick-peas), undrained (I used 2 cans)

2 cups canned chicken broth or beef broth

2 tablespoons fresh lemon juice

Chopped fresh cilanto

1 avocado, peeled and sliced

Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and saute 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 jalapeno 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 one day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)

Serves 6. Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.

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