Garbanzo Bratwurst Soup

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Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

This is a bit of a twist on my Spanish Garbanzo Gumbo recipe. The flavors from the bratwurst and the chipotles in adobo really make this soup unbelievably delicious! I find the Brauts give the soup a much better flavor if grilled. My second choice would to be to bake them whole and then chop them up into cubes.

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Ingredients

Nutrition

Directions

  1. I find the Brats give the soup a much better flavor if grilled. My second choice would to be to bake them whole and then chop them up into cubes. Get the Brats cooking while you chop the Peppers, Red Onion and tomato into cubes (or desired size) and set aside.
  2. Coat the bottom of your pan with a thin coat of Vigo Olive Oil and fry the peppers/onions for five to ten minutes, until tender. Place the Ground Pork in the pan and fry until done.
  3. Now place Brats in the pan and fry for another 5 minutes while stirring.
  4. Pour the Garbanzo Beans into a colander and rinse, then place into your stew pot. You can also go ahead and put in:.
  5. the chopped tomato.
  6. the Chicken Broth.
  7. Black Beans (Drain and Rinse).
  8. Red Chili Beans.
  9. the Adobe sauce from the Chipotle Peppers (and some of the peppers, chopped if you can take the heat).
  10. Remaining Spices.
  11. Let this all simmer while you cut up the potato(es), carrot and green onions. Put in the Carrots and Potatoes and then place into the pot. Once the potatoes and carrots are fully cooked you can throw in the green onions and let the soup simmer until you are ready to enjoy.
  12. *Add 1 lb. Of shrimp to the recipe (or scallops -- or mussels -- get the idea?!).
  13. *Add fresh (or frozen) Spinach to the soup (or Broccoli -- or whatever your favorite vege!).