5 teaspoons bacon grease
1/2 teaspoon chili powder
2 (11 ounce) cans garbanzo beans, drained
2 tablespoons Worcestershire sauce
2 teaspoons minced clove garlic
4 tablespoons chopped fresh tomato
1/2 teaspoon salt
1/4 teaspoon pepper
4 3/4 cups water
salt to taste
4 (14 ounce) cans whole tomatoes, drained
1 (8 ounce) can anchovy fillet
2 tablespoons diced onion
4 black peppercorns
3 green onions, chopped
In a medium saucepan, grease a large skillet. Heat oil in pan to medium-high. Cook onion and garlic in bacon grease until lightly browned; stir in garbanzo beans. Season with tomato, salt, pepper and water. Cook, stirring occasionally, for 15 minutes, or until barley and skins form.
Stir in tomato soup and cook 15 minutes longer. Reduce heat to medium and add tomatoes.
Stir in diced onion, anchovies, tomato soup, anchovies and tomato soup. Season with salt and pepper. Bring to a boil and cook for 10 minutes. Reduce heat to low, and cover. Simmer for 25 minutes, stirring occasionally.
Reduce heat to medium-low and add tomatoes, tomatoes, anchovies and tomato soup with salt and pepper. Cook for 5 minutes, stirring occasionally, then remove from heat. Cover saucepan and let stand for 10 minutes.
Reserve 2 cans of tomato-coconut soup and place one in each sturdy plastic bag.
Bring sweet and savory soup to a boil in large skillet over medium heat. Saute mushrooms and garlic until golden; cook over medium heat until lightly browned. Stir in tomato-coconut soup and coconut liquid before stirring in sausage. Finally, add cooked sausage, anchovy and onion. Cook and stir until well blended and vegetables are tender.
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