Kielbasa and Garbanzo bean Soup

Slice Sausage into 1/2″ rounds, pour Olive Oil into a heavy Iron Skillet, set stovetop burner to medium high or until you hear oil start to crackle. Place Sausage rounds quickly along pan bottom and flip from one side to the other until both sides are seared and slightly blackened.

Turn heat down to medium low, set frying pan off hot burner while removing sausage rounds. Add your diced onions (and chopped garlic if using) and replace pan on burner. Stir the onion bits until brown and slowly add just enough broth to cover. Turn burner off and let Frying pan cool.

In a large Saucepan pour the remaining broth, add bay leaf, sugar and pepper. Put on low to medium heat till slow boil.

Add seared Sausage Rounds, Garbonza Beans and carmelized broth/onions/garlic from frying pan to stock.

Reduce heat to simmer, let cook on low for 45minutes to an hour.

• Ingredients
• 1lb Spanish Sausage (or Kielbasa for less spicy)
• 4 cup Chick Peas (Garbonza Beans)
• 1/2 cup Diced Sweet Onion
• 1 tblspoon Extra Virgin Olive Oil
• 1tsp Raw Cane sugar
• 5 1/2 cups Chicken *(or Beef) Broth
• 3 cloves fresh garlic *(optional)
• 2 or 3 Sun dried Tomatoes, chopped
• 1 bay leaf
• 4-5 sprigs fresh Cilantro
• Finely ground black pepper