Sausage & Bean Soup

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From Recipe + magazine August'16"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (492.7 g)
  • Calories 396.7
  • Total Fat - 26.5 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 71.1 mg
  • Sodium - 864.1 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 6.7 g
  • Sugars - 12 g
  • Protein - 18.6 g
  • Calcium - 182.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 51.2 mg
  • Thiamin - 0.4 mg

Step 1

Spray sausages with oil.

Step 2

Heat a large saucepan over moderate heat and cook and turn sausages for 5 minutes or until browned and then slice.

Step 3

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.

Step 4

Add the water, crumbled stock cubes and tomatoes and bring to the boil and then reduce heat and simmer for 5 minutes.

Step 5

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.

Tips & Variations


  • Cooking oil spray

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