Description
A comforting and hearty sausage soup featuring savory pork sausages, butter beans, and a rich tomato base, simmered to perfection for a flavorful and satisfying meal.
Ingredients
Soup Ingredients
- 30ml (2 tbsp) oil
- 1 onion, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 2 carrots, peeled and finely diced
- 8 pork sausages, casings removed
- 500g (1lb) passata
- 500ml (2 cups) vegetable stock
- 1 tin (400g/1lb) cooked butter beans, drained
Instructions
- Sauté Onion: Gently fry the finely chopped onion in the oil in a large saucepan over medium heat until the onion becomes translucent, which helps develop the base flavor of the soup.
- Add Garlic and Carrots: Add the crushed garlic cloves and finely diced carrots to the pan, cooking until they soften to bring out their sweetness and aroma.
- Brown Sausages: Increase the heat to high and add the sausage meat, cooking until browned thoroughly to develop a rich, savory taste and deepen the soup’s flavor.
- Add Liquids: Pour in the passata and vegetable stock, stirring to combine all ingredients well for a smooth, tomato-rich broth.
- Simmer Soup: Keep the pot on high heat until the soup starts bubbling, then reduce the heat to low and let it gently simmer for 20 minutes, allowing flavors to meld together beautifully.
- Add Butter Beans: Stir in the drained butter beans and continue to heat for another 5 minutes to warm the beans through and integrate their creamy texture into the soup.
- Serve: Once heated through, ladle the soup into bowls and serve hot for a delicious and hearty meal.
Notes
- You can substitute pork sausages with chicken or turkey sausages for a leaner option.
- For a spicier version, add chili flakes or a dash of hot sauce when browning the sausages.
- Use low-sodium vegetable stock to reduce the sodium content if desired.
- This soup pairs well with crusty bread or a fresh green salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
