Chickpea And Cabbage Soup With Sausage Recipes

CHICKPEA AND CABBAGE SOUP

Steps:

• Sautee onion and garlic in a large soup pot until onion are aromatic and browned, so approximately 5 minutes.
• Add vegetable stock, water, canned tomatoes, and chopped tomatoes. Reduce heat to low once liquid is warm.
• Add all the other ingredients.
• Cover and simmer for approximately 30-40 minutes. Stir occasionally.

SAUSAGE AND CABBAGE SOUP

Steps:

• In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
• Add onion and garlic to pan; stir often until limp, 3 minutes.
• Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
• Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

CABBAGE SAUSAGE SOUP

Steps:

• In a Dutch oven or soup kettle, cook sausage, onion and garlic over medium heat until meat is browned. Add cabbage; cook and stir for 3-5 minutes or until cabbage is crisp-tender., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until cabbage is tender. Discard bay leaf.

SAUSAGE CABBAGE SOUP

Steps:

• In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Stir in the water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Add the beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley.

CHORIZO & CHICKPEA SOUP

Steps:

• Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
• Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

CABBAGE AND SMOKED SAUSAGE SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.

CHICKPEA AND CABBAGE SOUP WITH SAUSAGE

Steps:

• 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.