The weather has dipped into the 60s which is a sure sign of fall in Southern California. Another sign, we're getting the dreaded Santa Ana Winds. Now before the winds do hit, they usually send the temps skyrocketing, I felt in the need for some tummy-warming soup.The cafeteria at the Getty Center is very good, for institutional food, and they really excel in the soup category. After trying one last week I came home to create a new one. I just never thought of combining the beans with potato but the taste and flavors work well together.
Garbanzo bean and potato soup with kale
1 can garbanzo beans, drained and rinsed
3/4 cup diced potato--I used red skinned
about 1 lb of browned sausage--I used chorizo
1/2 cup diced onion, sauteed
1/2 cup sliced mushrooms, sauteed--I like Crimini
1/2 cup chopped and seeded tomato
about a cup of fresh kale, chopped into bit sized pieces
1 teaspoon cumin
2 cups chicken broth
1 cup beef broth
salt and pepper
This was simmered for about an hour. The kale is 'scratchy' if you under cook it.
This soup is pretty much a meal in a bowl, which I like on busy nights, and I'm lucky enough to have a husband who thinks the same. He's quite easy to please. Just add some garlic bread and he's been served dinner. Oh, and make sure there's dessert after.
