Garbanzo and Sausage Soup

Culinary Tools:

  • 8-quart Dutch Oven with Cover
  • Chef’s Knife


  • 3 cups onion, chopped
  • 1½ cups tomatoes, chopped
  • 3 tablespoons garlic, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh oregano, chopped
  • ¾ pound low-fat pork sausage
  • ¾ pound chorizo sausage
  • 1 cup corn kernels
  • 4 (15-ounce) cans garbanzo beans, drained
  • 1 cup green peas
  • 1 tablespoon cumin
  • 4 bay leaves
  • 8 cups low-sodium chicken stock


Using the Chef’s Knife chop onion, tomatoes, garlic, thyme and oregano. Preheat the 8-quart Dutch Oven at medium heat for 4 minutes; place the pork sausage and chorizo sausage; cook until browned (about 8 minutes). Remove the extra fat out of the saucepan. Place all remaining ingredients, except the chicken stock; cook at medium heat for 7 minutes. Pour the chicken stock, cover with the Redy-cook® valve open and cook at high heat. When the valve whistles (in about 12 minutes), reduce heat to medium-low and cook uncovered for another 23 minutes. Serve hot.