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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
    1. 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.
    2. 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.
    3. Stir in garbanzo beans, chicken broth and cilantro. Cover and simmer for 20 minutes.

     

     
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