Smoked Sausage, Bean and Root Vegetable Soup

By: Deborah

Delicious and so full of flavour. Just like a big warm hug...but in a bowl of soup!!

PREP: 15

COOK: 40

TOTAL: 55

Course: Soup, Starter

Cuisine: British

Servings: 6 people

1 tbsp olive oil
150 g (5.3 oz) smoked sausage sliced into 5mm pieces
1 onion peeled and chopped
4 cloves garlic peeled and finely chopped
salt and freshly ground black pepper
1.5 l (6 ⅓ cups) 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
400 g (14 oz) tin white beans such as cannellini or haricot, drained and rinsed

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.

This smoked sausage, bean and root vegetable soup is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, parsnips, Rachel Allen, Rachel Allen's EasyMeals, sausage bean and vegetable soup recipe

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