Spicy Garbanzo Bean and Turkey Sausage Soup
Adapted from epicurious.
I had intended to post a different recipe today, but I just made this soup last night and had to share it right away. I have made a TON of very good Italian sausage soups in the past, and they almost always taste the same, no matter what veggies or seasonings I add - sausage, canned tomatoes, broth, garlic, oregano, rosemary, etc.
This one was different - and it was delicious - and it was just as effortless as those other soups. I liked that this was a more concentrated soup - not watery, not a ton of broth. Heartier. Andy and I had one big bowl each for dinner, and this is all that was left. So, not a huge recipe. If you’re wanting to freeze a bunch for later, I recommend doubling the recipe.
Flavor-wise, what’s different about this soup is the jalapeno and the cumin. They provided a little Mexican flavor and a little heat, but didn’t overpower the soup or make it too spicy. And I was surprised how well these flavors worked with the minced rosemary - a unique combination I haven’t cooked with before. Also, I used chicken sausage, because that’s what I could find, and it was very good. Spicy chicken sausage from Sprouts market.
Tip: any more, when a recipe calls for canned diced tomatoes, we always use fire roasted tomato. They have a bit more depth of flavor from being slightly charred, and it worked really well in this dish. Note: I used the whole 15.5 oz can when I made it, and thought it needed the full amount.
I could see adding some spinach or some kale to this, perhaps green beans. It was perfect, but I wouldn’t mind a little more in the way of veggies. If you decide to try this and add veggies, I’d also increase the liquids proportionally. As you can see above, there’s not a lot in the way of liquids.
And one more thing: this recipe calls for 8 cloves of garlic. Eight. That is a LOT of garlic. I was leery, but I always try to follow a recipe all the way through the first time - and it was absolutely wonderful. You cook the strong garlic flavor down when you’re browning the sausage - you cook it long enough that the pungent garlic taste cooks out, to be replaced by a caramelized flavor, so don’t hold back. It really can take 8 cloves. Which is crazy.
This was super yummy, and super easy. Cheap, too. You really should try to make this.
- 1 teaspoon olive oil
- 3/4 pound turkey sausage (I used spicy chicken sausage), casings removed, crumbled
- 8 large garlic cloves, chopped
- 1 cup canned diced peeled tomatoes with juices (I used the whole can)
- 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 or beef broth
- 2 tablespoons fresh lemon juice
- Chopped fresh cilantro
- 1 avocado, peeled, sliced
Heat olive oil in heavy large Dutch oven 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, 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.