Name: Spicy Garbanzo Bean and Turkey Sausage Soup
Ingredients: 1 ts Olive oil; 3/4 lb Turkey sausage; casings removed, crumbled; 8 lg Garlic cloves; chopped; 1 c Canned diced peeled tomatoes with juices; 2 tb Thinly sliced seeded jalapeño chili; 1 ts Ground cumin; 1 ts Chopped fresh rosemary or 1/2 teaspoon dried; 3 cn (15-16 oz) garbanzo beans (chick-peas); undrained; 2 c Canned chicken broth or beef broth; 2 tb Fresh lemon juice; Chopped fresh cilantro; 1 Avocado; peeled, sliced; 6 Servings

Today, one of the greatest threats to evangelical preaching comes from the invasion of the church by Adler-Maslow, etc., self-image, self-worth dogmas. Passage after passage in the Bible has been distorted in order to conform to these teachings, with the result that you end up preaching man and his supposed worth rather than Christ. Sometimes that 'worth' has been seen as intrinsic, sometimes it has been considered to be the result of salvation.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Dutch		1	Servings

INGREDIENTS

1	ts	Olive oil
3/4	lb	Turkey sausage; casings removed, crumbled
8	lg	Garlic cloves; chopped
1	c	Canned diced peeled tomatoes with juices
2	tb	Thinly sliced seeded jalapeño chili
1	ts	Ground cumin
1	ts	Chopped fresh rosemary or 1/2 teaspoon dried
3	cn	(15-16 oz) garbanzo beans (chick-peas); undrained
2	c	Canned chicken broth or beef broth
2	tb	Fresh lemon juice
		Chopped fresh cilantro
1		Avocado; peeled, sliced
	6	Servings

INSTRUCTIONS

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.
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.
Bon Appétit March 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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