Spicy Garbanzo Bean and Turkey Sausage Soup

Serving Size: 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 jalapeno sliced, seeded
1 teaspoon ground cumin
1 teaspoon fresh rosemary chopped
3 15 oz canned garbanzo beans
2 cups chicken broth
2 tablespoons fresh lemon juice
fresh cilantro chopped
1 avocado peeled and sliced

Heat olive oil in heavy large Dutch oven over medium high heat. Add turkey sausage chopped garlic, and saute until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes.

Reduce head to medium. Add tomatoes with their juices, sliced jalapenos, 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 fresh cilantro, and top with sliced avocado.

Can be made a day ahead.

Notes: Rinsing avocado will keep it bright green for 2 hours. Can substitute 1/2tsp dried rosemary. Serving Ideas: Sliced or diced fresh avocado to garnish.