| 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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