November 28, 2016
Soups/Stews, Beans, Beef,
Beef Sausage, Dairy, Cheese, Parmesan, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Fall/Autumn, Potluck, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, No Eggs, Canned Tomatoes more
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"From Recipe + magazine August'16"
Spray sausages with oil.
Heat a large saucepan over moderate heat and cook and turn sausages for 5 minutes or until browned and then slice.
Add celery, onion and capsicum to pan and cook and stir for 5 minutes or until onion is soft and then add garlic, paprika and cumin and cook and stir for 30 seconds or until fragrant.
Add the water, crumbled stock cubes and tomatoes and bring to the boil and then reduce heat and simmer for 5 minutes.
Stir the sausages and beans through soup and simmer for a further 5 minutes or until heated and sprinkle with parmesan ad basil, if using and serve the soup with sliced bread if you like.
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