Sliced or diced fresh avocado makes a colorful garnish for this hearty southwestern soup. If you want to cut up the avocado ahead of time but dont want it to discolor, simply place the avocado pieces in a colander and rinse them with cold water. They will stay bright green for about two hours. Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and saute until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalape?o chili, 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. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately. 6 Servings Bon App?tit March 1995 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (2582g)|
|Recipe Makes: 1|
|Calories from Fat: 425 (22%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 0mg||0 %|
|Sodium 5674.2mg||196 %|
|Potassium 3986.4mg||105 %|
|Total Carbohydrate 326.8g||96 %|
|Dietary Fiber 72.8g||291 %|
|Sugars, other 254g|
|Protein 73.3g||105 %|
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Calories per serving: 1957
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