Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Olive oil 1 ts Chopped fresh rosemary OR
3/4 lb Turkey sausage, casings -1/2 teaspoon dried
-removed, crumbled 3 cn Garbanzo beans (chick peas)
8 lg Cloves garlic, chopped -(15 to 16 oz cans)
1 c Canned diced peeled tomatoes 2 c Canned chicken broth OR beef
-with juices -broth
2 tb Thinly sliced seeded 2 tb Fresh lemon juice
-jalapeno chili Chopped fresh Cilantro
1 ts Ground cumin 1 Avocado, peeled and sliced

Heat the oil in a heavy large Dutch oven over medium-high heat and
add the turkey sausage and chopped garlic. Saute until the sausage
is golden brown and cooked through, breaking up the sausage with the
back of a fork, about 5 minutes. Reduce the heat to medium and add
the tomatoes with their juices, jalapeno chili, ground cumin and
chopped fresh rosemary; simmer for 10 minutes, stirring frequently.
Add the garbanzo beans with their liquid and the broth. Bring to a
boil, then reduce the heat and simmer the soup for 15 minutes. Stir
in the lemon juice and season the soup with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat
before continuing.)

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

NOTE: "Sliced or diced fresh avocado makes a colorful garnish for
this hearty southwestern soup. If you want to cut up the avocado
ahead of time but don't want it to discolor, simply place the avocado
pieces in a colander and rinse them with cold water. They will stay
bright green for about two hours."

Makes 6 servings.

[Quick Soups; Barbara Karoff] [Bon Appetit; March 1995]

Posted by Fred Peters.

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