Chickpea and Cabbage Soup with Sausage

Serves: 4
Total Calories: 2,192


2 tablespoons vegetable oil
1/2 pound longaniza sausage, cut into rounds 1/4-inch thick
1/2 medium white onion, chopped
1 clove garlic (large), minced
2 large Roma tomatoes, peeled and chopped
2 cups coarsely chopped cabbage
1/2 cup lightly packed fresh parsley leaves
2 (14 1/2-ounce) cans fat-free reduced-sodium chicken broth
1 cup , canned garbanzo beans, (garbanzo beans), drained outer skins rubbed off (optional)
1/2 teaspoon salt, or to taste


1. In a 4-quart pot, heat oil over medium heat. Add the sausage rounds and cook, turning, until light brown about 4 to 5 minutes. Remove the sausage to a plate. In the same oil, cook the onion and garlic, stirring, until softened, about 2 minutes.

2. Add the tomatoes, and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes. Add the cabbage and parsley, and cook, stirring, until wilted, 3 to 4 minutes.

3. Stir in the broth, chickpeas, salt, and the reserved sausage. Bring to a boil, then reduce the heat, cover and simmer the soup 10 minutes to blend the flavors. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 2,192
Calories from Fat: 378

This Chickpea and Cabbage Soup with Sausage recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.

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