Chick Pea Turkey Sausage Soup
Serve with crusty French bread.

Serves 6

• 1 teaspoon olive oil
• 3/4 pound turkey sausage, casings removed, crumbled
• 8 large garlic cloves, chopped
• 1 cup canned diced peeled tomatoes with juices
• 2 tablespoons thinly sliced seeded jalapeño chilie pepper
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 3 - 15 to 16 ounce cans garbanzo beans (chick-peas), undrained
• 2 cups canned chicken broth or beef broth
• 2 tablespoons fresh lemon juice
• Chopped fresh cilantro

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.

Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro. Serve immediately.

Per Serving: 377 Calories; 8g Fat (20.1% calories from fat); 2g Saturated Fat; 23g Protein; 53g Carbohydrate; 10g Dietary Fiber; 45mg Cholesterol; 1039mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

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