Recipes · Sunday Soup Series

Sausage, Tomato and Bean soup

Sarah’s Soup Series

I have really been craving writing a foodie blog post but we are yet to get internet in our new flat (it is being installed tomorrow thank goodness!). This also explains why I have been a little quieter online recently. That and the fact my smartphone is currently in the repair shop – I currently feel pretty cut-off from the world!

However, tonight I was making one of my favourite comfort meals and just could not resist sharing. So I am attempting using my pretty basic replacement phone as a Wi-Fi hotspot to get my laptop up and running.

It was snowing earlier (it is middle of May – really Canada, where is this glorious summer I was promised?), and it was definitely a lazy Sunday. Wizard of Oz was on the TV which had me singing along to ‘Yellow Brick Road’ and ‘Somewhere over the Rainbow’. I always find it amazing how you can remember the lyrics to songs once sung in primary school choir.

This sausage soup is hopefully going to kick-start a series of soup recipes I am planning (I cook a lot of soup!) and certainly fitted the mood of the afternoon pretty well.

The Recipe

7

What You Will Need:

  • 5 Large, good quality sausages. This time around I used garlic and honey flavoured ones, but this recipe also works well with Italian sausages. When I was in the UK I always opted for Cumberland.
  • 1 tin beans. I used large lima beans – but any should work fine.
  • 1 tin diced tomatoes  (large 800ml tin)
  • 1 red pepper
  • 1 onion
  • 2 garlic cloves
  • Teaspoon paprika
  • Salt, pepper and dried herbs (parsley) to season
  • 300ml chicken stock
  • 2 medium carrots

Method:

  1. Fry the sausages in a large frying pan for approximately 10 minutes until they are browned on both sides. Set aside.

2

  1. Dice the onions and crush the garlic. In a large cooking pot fry for a few minutes until starting to soften. Wash and peel the carrots. Wash and dice the red pepper. Add to the pot and continue to fry for a few more minutes.

4

  1. Chop the sausages into inch long chunks. Add to the pan.
  2. Add the chopped tomatoes, 300ml hot chicken stock (from a cube is fine), the beans (drained and rinsed), paprika and seasoning.
  3. Reduce heat and leave to simmer for 30 minutes.

5

  1. Serve with crusty bread and enjoy!

 

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