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	CHORIZO & GARBANZO BEAN SOUP 8 oz. chorizo sausage 1 large onion, chopped 4 garlic cloves, minced 2 large carrots, sliced 2 celery stalks, sliced 2 jalapeno peppers, thinly sliced 1 tsp. ground cumin 1/2 tsp. ground coriander 1/2 tsp. red chili powder 1/4 tsp. black pepper 1 28 oz. can diced tomatoes, undrained 1 19 oz. can garbanzo beans, drained and rinsed 4 cups chicken broth 1/4 cup chopped fresh cilantro Remove casings from sausage and cut into slices (or use bulk chorizo). In a large stock pot, cook sausage without stirring, for 5 minutes over medium heat. Drain off excess fat. Add onion, garlic, carrot and celery; cook, stirring often, for about 10 minutes, or until vegetables soften and sausage is thoroughly cooked. Stir in jalapeno peppers, cumin, coriander, chile powder and black pepper. Cook, stirring constantly, for 1 minute. Add tomatoes and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Stir in garbanzo beans, chicken broth and cilantro. Cover and simmer for 20 minutes.
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