Spicy Garbanzo Bean and Chicken Sausage Soup
Local Amy Chesterton contributed this recipe to The Vail Trail as a perfect, quick snack for any day. Things are warming up around town, but when the rain comes again (which we know it will) this little concoction ought to heat you right up – and give you something to do while the rain passes.
1 teaspoon olive oil
1 package pre-cooked chicken sausages (4), casings removed and crumbled (Gerhardts brand works great”you can use any flavor)
4 garlic cloves, minced
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1 (28 ounce) can crushed tomatoes (you can also use tomatoes with added spices)
1 (4 ounce) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried rosemary, crumbled
3 (16 ounce) cans garbanzo beans, drained and rinsed
1 to 2 cups vegetable broth
Heat olive oil in Dutch oven, or other large pot, over medium-high heat. Add crumbled sausage (can be broken up with a fork in pan) and garlic. Cook approximately five minutes, until sausage is slightly browned and cooked through. Add crushed tomatoes, green chiles, cumin, and rosemary. Simmer 10 minutes, stirring occasionally. Add garbanzo beans and vegetable broth – bring to a boil. Reduce heat and simmer for 15 minutes. Season to taste with salt and pepper. Serves six.
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