SPICY CHICKPEA AND SAUSAGE SOUP
**YOU CAN USE SWEET SAUSAGE IF YOU DO NOT LIKE SPICY, I USED THE CHICKEN SAUSAGE (AIDELLS) JALAPENO MANGO. THEY ARE IN THE MEAT SECTION IN ALL DIFFERENT COMBINATIONS.
OLIVE OIL
1 PACKAGE OF YOUR CHOICE OF SAUSAGE
1 CUP CHOPPED CELERY
2 CHOPPED CARROTS
1 BUNCH OF SCALLIONS, CHOPPED OR SWEET ONION CHOPPED
1 BOX OF CHICKEN BROTH
1 CAN OF TOMATO SAUCE
1 CAN OF DRAINED AND RINSED CHICKPEAS
BLACK PEPPER TO TASTE
4 OR MORE CUPS OF BABY KALE
COOK THE SAUSAGE AND SET ASIDE ON A PAPER TOWEL. IN A SOUP POT, SAUTE ONIONS, CELERY AND CARROTS IN OLIVE OIL. COOK ABOUT 4 MINUTES. ADD BROTH, TOMATO SAUCE, CHICKPES AND PEPPER. ADD THE SAUSAGE AND BRING TO SIMMER. LET SIMMER ABOUT 30 MINUTES. TOSS IN THE KALE AND LET WILT ABOUT 3 MINUTES AND EAT. THIS SOUP FREEZES WELL.
