Wednesday, November 5, 2014

Accidentally Delicious Soup

I'm all about saving money. Thanks to my mom, I've always viewed coupons and the weekly ads as  essential components of grocery shopping. Regular priced items never made it into our carts, and you could just forget the checkout line candy. Sidenote: the most delicious candy was the checkout candy bought after biking to the local grocery store, across a major road (major = any road outside of the subdivision) (sorry, dad).

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
Olive oil
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



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