The Messing Family

Spicy Garbanzo Bean and Turkey Sausage Soup

• 1 teaspoon olive oil
• 3/4 pound turkey sausage, casings removed, crumbled
• 8 large garlic cloves, 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 15- to 16-ounce cans garbanzo beans (chick-peas), undrained
• 2 cups canned chicken broth or beef broth
• 2 tablespoons fresh lemon juice

1. Heat olive oil in heavy large Dutch oven over medium-high heat.
2. 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.
3. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeno chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently.
4. Add garbanzo beans with their liquid and chicken broth and bring to boil.
5. Reduce heat and simmer soup 15 minutes.
6. Stir in fresh lemon juice.
7. Season soup to taste with salt and pepper.

Note: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat.

Bon Appetit March 1995

Colleen, Howard, Humphrey & Olive