In order to save money while staying well-fed, I shop the ads and "manager's specials" and have started to incorporate non-meat proteins into our diets. While my husband has always enjoyed beans and lentils, I've found them to be an acquired texture. Fortunately, a few adventures into soup, including this one, have nudged me toward these formerly shunned legumes.
During today's grocery trip, I found a package of store made pork sausage at only $1.99/pound. Sold. Of course, the sell by date was tomorrow, so I had to do something with it. Back home, I pulled dry garbanzo beans and an online recipe (credit where due), but soon discovered that I was all out of cumin AND rosemary (note to self: make shopping lists for herbs and spices...). So, I improvised. First, I pulled shawarma seasoning, but the sausage was already seasoned with green chile, and pork + middle eastern just didn't sound right. Then, I pulled a taco seasoning, but decided "nah," and "I'll just make something up." Half an hour later, I discovered that I had made the right decision (thankfully). Enjoy!
please ignore the dirty spatula...
Accidentally Delicious Soup
1 cup dried garbanzo beans
3/4 pound seasoned sausage, casings removed
5 cloves garlic, chopped
1-14 oz can diced tomatoes
1 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
3 cups chicken broth (I used a diluted homemade concentrate, but canned would work)
2 tablespoons lemon juice
salt to taste (I used ~1/2 teaspoon)
1. Rinse and sort garbanzo beans, removing rocks or other debris, cover in 2 inches of water, soak overnight, drain. OR if you're me, rinse and sort, cover in 2 inches of water, boil for 1 minute, remove the pan from heat source, cover, soak/steep for 1 hour, drain.
2. While beans are soaking, heat a small splash (1-2 teaspoons) olive oil in a pot over medium heat, add the sausage and garlic and cook, chopping up the sausage, for about 5 minutes until browned.
3. Add the tomatoes, pepper, paprika, and onion. Reduce heat and simmer for 10-15 minutes, stirring occasionally.
4. Add chicken broth and garbanzo beans to the pot, cover and simmer 20-25 minutes.
5. Add lemon juice, taste, and salt as needed.
Yield: Approximately 6 cups of soup