Sausage & Bean Soup
Created by ImPat on November 28, 2016
- Servings: 4
- Prep Time: 20m
- Cook Time: 25m
- Recipe #25273
Ingredients
- 4 (330 grams) beef sausage (thin beef sausages)
- 2 celery stalks, thinly sliced
- 1 yellow onion, finely chopped
- 1 green capsicum (coarsely chopped)
- 2 cloves garlic, minced
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 30 grams low-sodium chicken bouillon cubes (3 x 10 gram each chicken stock cubes)
- 1 can (800 grams) diced tomatoes
- 1 can (400 grams) mixed beans (rinsed)
- 1/3 cup grated parmesan cheese (fresh)
- Basil leaves, to serve optional
- Bread, to serve optional
How to Make
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Step 1: Spray sausages with oil.
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Step 2: Heat a large saucepan over moderate heat and cook and turn sausages for 5 minutes or until browned and then slice.
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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.
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Step 4: Add the water, crumbled stock cubes and tomatoes and bring to the boil and then reduce heat and simmer for 5 minutes.
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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.
Nutritional Facts
- 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