Garbanzo & sausage soup

(Last modified: 20250527.0954: 20230622.1232: )

Yield: Approximately 7 Quarts

1. Rinse and inspect 2lb dried garbanzo beans (no soaking or pre-cooking needed).
2. In a pressure cooker, sauté in 1T olive oil until translucent:
   • one large red onion
   • one medium yellow onion
3. Add beans and the following ingredients to pressure cooker
   • 1-½t ground cumin seed
   • 7C chicken or turkey or pork broth (use home made, not commercial!)
   • 1-½t turmeric
   • 1-¾ lbs Roma tomatoes (we use Romas because they retain their shape and consistency better)
   • 3 lbs summer worst (sausage) (ours had a plastic casing that needed to be removed first)
   • ½ large red bell pepper
   • 1 anaheim (green) pepper
   • 3 red (hot dried thai) peppers
   • ¼t ginger powder
   • 6 cloves garlic
   • ¼t paprika (not smoked)
   • 1-½t ground mustard seed
   • Freshly ground black pepper
   • ½C wijn
   • 3oz tomato paste
   • 1 bay leaf
   • Some oil to help reduce excess foaming; perhaps another 1T ?
4. Add enough water to fill within two inches of the top
5. Steam on high pressure (15psi) for 20 minutes with natural release
6. Stir in and let simmer for a while:
   • 3oz more tomato paste
   • ⅛C whole milk
7. Serve in large white bowl, sprinkle with fresh cut parsley.