1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 orange, cut into 1/2-inch slices
1 (16 ounce) can garbanzo beans, drained
3 KRAFT Rollups
1 tablespoon grass-fed beef broth (optional)
1/3 cup diced celery
1/4 cup chopped onion
1 (4 ounce) can pitted green olives, drained
2 cloves fresh cilantro (optional)
salt and pepper to taste
1 1/2 teaspoons beef bouillon granules (optional)
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon minced fresh thyme
1/3 cup Worcestershire sauce
1/4 teaspoon museum sausage/urea
In a medium saucepan over low heat, heat oil until a deep brown. Stir in garlic, and cook about 5 minutes. Stir in the orange slices and fry until light brown. Stir in garbanzo beans, roll ups, green olives, and cilantro. Bring to a boil, reduce heat, and simmer 1 to 2 minutes. Season with salt and pepper.
Stir in beef broth and allow to simmer 5 to 10 minutes. Stir in onions, celery, green olives, cloves, corned beef, celery mixture, olives, cilantro, salt, pepper, breads, herbs, and sausage. Simmer 15 minutes, stirring occasionally.
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