Best 8 Spicy Garbanzo Bean And Turkey Sausage Soup Recipes

SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP

Steps:

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.

TURKEY SAUSAGE BEAN SOUP

Steps:

• In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper., Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese. Freeze option: Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.

SPICY BEANS WITH TURKEY SAUSAGE

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SPICY SAUSAGE & GARBANZO BEAN SOUP RECIPE - (3.9/5)

Steps:

• Drizzle olive oil in soup pan; heat. Add onions and fry until translucent. Add sausage to onions; break up the sausage while cooking. Add a little bit of chicken broth to deglaze the pan. Add remaining chicken broth, cup of water, garbanzo beans and cilantro. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes.

TURKEY SAUSAGE AND BEAN SOUP

Steps:

• Heat oil in a medium frying pan, saute sausage and onion until sausage has browned. Drain.
• In crockpot, mix water and dressing mix. Add kidney and garbanzo beans, and black-eyed peas.
• Add sausage and onion to crockpot.
• Simmer on low 3-4 hours, or until heated through.

TURKEY ITALIAN SAUSAGE & GREENS SOUP

Steps:

• -Brown ground meat in large sauce pot (6 quart with a lid).
• -Turn heat to low and layer the following vegetables on top of meat according to cooking time: carrots, onions, fennel, kale, chard, mushrooms.
• -Place the lid on the pan and allow vegetables to steam for about 20 minutes; then, fill up the pot with enough broth to completely cover the vegetables, you can add tomatoes at this time.
• -Cook until the carrots and fennel are tender, then add rinsed and drained garbanzo beans.
• -Place the fresh spinach in the bottom of your serving bowl and spoon the soup on top. The spinach should stay green and be simply wilted. This gives the soup a fresher taste.

ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
• Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
• Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.

SPICY PASTA, BEAN, AND SAUSAGE SOUP

Steps:

• Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.