Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
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Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
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Ingredients
- 1/4 cup good olive oil
- 6 organic garlic cloves, sliced
- 1 pound spicy Italian pork sausage, casings removed (can substitute sweet Italian sausage)
- 1 cup organic yellow onion, chopped
- 1/2 cup Organic celery, chopped
- 1/2 cup organic carrots, chopped
- 4 cups organic chicken broth or bone broth
- 1 15 oz. can organic diced tomatoes
- 2 cups cooked sprouted organic garbanzo beans (or 1 15-oz. can drained)
- 1/2 teaspoon each of sea salt and black pepper
- 4 cups organic kale, chopped
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Instructions
- Cook garlic in oil in a large saucepan over medium heat until garlic begins to brown; about 4 minutes. Remove from heat and discard garlic. Reserve 3 tablespoons of the garlic oil.
- Increase heat to medium-high. Place saucepan back on heat. Add sausage to pan. Cook, stirring often until browned and crumbled; about 6 minutes.
- Add onion, celery, and carrots to pan. Cook stirring occasionally until slightly tender; about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper. Bring to a boil. Reduce heat to medium low and simmer 20 minutes. Stir in kale. Cook until wilted; about 5 minutes. Drizzle each serving with reserved garlic oil. Serve with bread or crackers.
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