This is adapted from my Health Vegetable Soup recipe 493112 which I got from Woman's World Magazine and is a "mix-and-match" recipe. I found that I was making that recipe the same way every time and this is the result. It makes quite a bit. I usually make it every Sunday mostly during the winter months and the family eats it all week and I freeze some. Using bone-in chicken thighs is kind of a hassle and you have to be real careful about removing bones and cartilage after they're cooked but I think it's worth it because of the flavor added.
This is a very simple and great recipe that my family has been making for years and I don't see anything like it on this site. It's from a 1976 edition of a Better Homes and Gardens Crockery Cooker cookbook, listed as Sausage-Garbanzo bake. I usually double the recipe and serve with white rice. You can reduce the fat content by choosing low-fat or Turkey-kielbasa.
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