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Black-Eyed, Sausage & Sweet Potato Soup

Here's how you make Black-Eyed, Sausage & Sweet Potato Soup
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  • Servings: 4
  • Prep: 20m
  • Cook: 1h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 500 grams sweet potato (or pumpkin can be used)
  • 2 tablespoons olive oil
  • 1 cup black-eyed beans (soaked overnight)
  • 1 carrot, peeled and chopped
  • 2 yellow onions, diced
  • 2 tablespoon garlic, minced
  • 1 can (350 grams) diced tomatoes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 litres chicken stock
  • 12 (375 grams) sausage links (hipolata sausages)
  • 2 tablespoon parsley, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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