Chick Pea+Sausage Soup
It’s National Soup Month, with the weather getting colder, I’m turning to lots of warm soups and comforting foods. This soup is hearty and full of flavor and texture. A perfect meal for those cold winter nights.
Chick Pea+Sausage Soup
Ingredients:
1 (14oz) kielbasa
2 cloves garlic, minced
1 (28 oz) can diced tomatoes
1 cup corn
1/2 cup peas
1 diced carrot
1 (15 oz) can garbanzo beans
2 (14 oz) cans chicken broth
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon celery seed
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
Instructions:
Chop the kielbasa into small pieces. In a large pot over medium high heat cook the kielbasa with the minced garlic for about 2 minutes.
Add the tomatoes, corn, peas and carrot. Pour in the chicken broth.
Add in the seasonings: basil, oregano, celery seed, cumin, salt and pepper. Bring to a boil, then simmer for 20 minutes.
We are on the same wavelength — I’d planned this for tonight’s dinner, but with black beans. There’s no way the fam would touch it with chick peas (they look like baby’s butts!).