This hearty soup from Canadian Living’s Best Soups and Stews is a perfect lunch or light dinner after you’ve been outside enjoying the wintry weather. Brown sausage, add vegetables, spices, tomatoes and stock and simmer. You can make keep this in the fridge for two days and it also freezes well.
Ingredients
1 lb. (500 g) fresh chorizo or mild Italian sausage
1 tsp (5 ml) vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 large carrot, chopped
1 stalk celery, chopped
2 jalapeno peppers, sliced thinly or chopped
1 tsp (5 ml) ground cumin
½ tsp (2 ml) ground coriander
½ tsp (2 ml) paprika
¼ tsp (1 ml) chili powder
¼ tsp (1 ml) pepper
1 19 oz (540 ml) can tomatoes or chopped tomatoes
1 19 oz (540 ml) can chickpeas
3 cups (750 ml) chicken stock
¼ cup (50 ml) fresh coriander or parsley, chopped
1 avocado
2 limes
Method
Remove casings from sausage; cut into slices or break into chunks. In large pot, heat oil over medium heat; cook sausage, without stirring, for 5 minutes. Add onion, garlic, carrot, and celery; cook, stirring often for about 10 minutes or until vegetables are softened and sausage is cooked through. Skim off any excess fat.
Stir in jalapeno peppers, cumin, ground coriander, paprika, chili powder and pepper; cook, stirring, for 1 minute. Pour in tomatoes (breaking up with a spoon if using whole tomatoes). Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
Meanwhile, drain and rinse chickpeas; stir into pot along with stock and 2 tbsp (25 ml) of the fresh coriander. Cover and simmer for 20 minutes.
Halve avocado and remove pit. Cut through flesh to skin lengthwise and crosswise to dice; with spoon, scoop out cubes into bowl. Squeeze juice from one of the limes and toss juice with avocado. Slice remaining lime into 8 wedges. Garnish each serving with avocado and lime wedge. Sprinkle with remaining coriander.
Makes 8 servings.
Source
From Canadian Living’s Best Soups and Stews