Black-Eyed, Sausage & Sweet Potato Soup
Recipe: #23869
May 28, 2016
Categories: Beans, Black Beans, Pork Sausage, Pumpkin, Sunday Dinner Oven Roast, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Canned Tomatoes, more
"From our Saturday newspaper. Times are estimated."
Ingredients
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.