Black-Eyed, Sausage & Sweet Potato Soup

20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"From our Saturday newspaper. Times are estimated."

Original is 4 servings

Nutritional

  • Serving Size: 1 (474.8 g)
  • Calories 505.2
  • Total Fat - 26.6 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 125.9 mg
  • Sodium - 558 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 7.2 g
  • Sugars - 9.3 g
  • Protein - 26.8 g
  • Calcium - 76.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 50.4 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Cut sweet potato or pumpkin into large chunks, brush with some of the oil and roast in a 200C oven for 30 minutes.

Step 2

Peel and cut the pumpkin into 3cm chunks.

Step 3

Simmer the beans in plenty of salted water for 30 minutes.

Step 4

Heat the rest of the oil in a large saucepan and add the carrot and the onions and sweat the vegetables until they are softened but not coloured.

Step 5

Combine vegetables, beans, garlic, tomatoes, pumpkin, salt and pepper and the stock and simmer for 20 minutes, stirring occasionally.

Step 6

Grill or fry the sausages until golden brown and add to the soup with the parsley

Step 7

Serve with crusty bread.

Tips


No special items needed.

1 Reviews

Mia in Germany

I made this with sweet potato, and we loved it. It's really easy to put together and very filling. For the sausages, I used small cocktail sausages because that's what I had, and they matched very well with the flavour of the soup. I'm sure I'll make this again and also try the pumpkin version. Thanks for sharing! Made for Only The Lonely

5.0

review by:
(20 Feb 2021)

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