This delicious, warming and comforting recipe for smoked sausage, bean and root vegetable soup is from Rachel Allen's EasyMeals recipe book.
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We still had some pretty cold weather mid April this year and when having a look through this recipe book, came across this soup recipe. David volunteered to make it while I was out one Saturday morning and I got to enjoy the fruits of his labour when I got home at lunch time.
It is ABSOLUTELY delicious and so full of flavour. Just like a big warm hug...but in a bowl of soup!! It's hearty and comforting all at the same time. Enjoy with some bread and butter on the side...perfect.
Tip
- This smoked sausage, bean and root vegetable soup is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1 tbsp olive oil
- 150g smoked sausage, sliced into 5mm pieces
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and finely chopped
- salt and freshly ground black pepper
- 1.5l chicken or vegetable stock
- 1 bay leaf
- 2 sprigs of thyme
- 1 carrot, peeled and cut into 1cm dice
- 2 floury potatoes, peeled and cut into 1cm dice
- 1 parsnip, peeled (remove the woody core if the parsnip is particularly large) and cut into 1cm dice
- 400g tin white beans, such as cannellini or haricot, drained and rinsed
Instructions
- Pour the olive oil into a large saucepan or casserole on a medium heat and, when hot, add the sausage pieces. Stir-fry for 1 minute and then add the onion and garlic. Season with salt and pepper, then cover with a lid and cook for 5 minutes or until the onion is soft but not browned.
- Add the stock, along with the bay leaf and thyme, and bring to the boil, then reduce the heat to a simmer. Season with salt and pepper, add the carrot and cook, uncovered, for 15 minutes.
- Tip the potatoes and parsnip into the pan, along with the cannellini or haricot beans, and cook for a further 15 minutes or until the vegetables are soft. Taste for seasoning, then divide between bowls to serve.
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Smoked Sausage, Bean and Root Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 150g smoked sausage sliced into 5mm pieces
- 1 onion peeled and chopped
- 4 cloves garlic peeled and finely chopped
- salt and freshly ground black pepper
- 1.5l chicken or vegetable stock
- 1 bay leaf
- 2 sprigs of thyme
- 1 carrot peeled and cut into 1cm dice
- 2 floury potatoes peeled and cut into 1cm dice
- 1 parsnip peeled (remove the woody core if the parsnip is particularly large) and cut into 1cm dice
- 400g tin white beans such as cannellini or haricot, drained and rinsed
Instructions
- Pour the olive oil into a large saucepan or casserole on a medium heat and, when hot, add the sausage pieces. Stir-fry for 1 minute and then add the onion and garlic. Season with salt and pepper, then cover with a lid and cook for 5 minutes or until the onion is soft but not browned.
- Add the stock, along with the bay leaf and thyme, and bring to the boil, then reduce the heat to a simmer. Season with salt and pepper, add the carrot and cook, uncovered, for 15 minutes.
- Tip the potatoes and parsnip into the pan, along with the cannellini or haricot beans, and cook for a further 15 minutes or until the vegetables are soft. Taste for seasoning, then divide between bowls to serve.
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