This smoked sausage, bean and root vegetable soup is the kind of hearty, stick-to-your-ribs comfort food that makes grey days bearable. Packed with smoky depth, tender vegetables and protein-rich beans, it's a one-pot winter warmer that tastes even better the next day.
The original recipe for this delicious, warming and comforting soup is from Rachel Allen's EasyMeals recipe book.
We still had some pretty cold weather in April 2022 and when having a look through the recipe book, came across this soup recipe. David volunteered to make it while I was out one Saturday morning and I got to enjoy the fruits of his labour when I got home at lunch time.
It is ABSOLUTELY delicious and so full of flavour. Just like a big warm hug...but in a bowl of soup!! It's hearty and comforting all at the same time. Enjoy with some bread and butter on the side...perfect.
Tips
- Optional variations:
- Spicy - add chilli flakes, spicy chorizo or harissa.
- Add greens - try kale, spinach or cavolo nero.
- Tomato version - add a tin of chopped tomatoes for a richer broth.
- Make it thicker - mash some of the beans and veg into the broth.
- Creamy finish - stir through a spoon of crème fraiche before serving.
- Lighter version - use turkey sausage.
- This smoked sausage, bean and root vegetable soup is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - cool the soup completely before freezing. It keeps well for up to 3 months.
Cannellini, haricot or butter beans are ideal, but mixed beans work well too.
It'll keep for up to 3 days in an airtight container.
Yes - remove the sausages from the casings, brown thoroughly, and cook fully before simmering.
Mash some of the beans or simmer uncovered to reduce.
It's high in protein and fibre. You can reduce fat by choosing lean sausage.
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How to make this Smoked Sausage, Bean and Root Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 150g smoked sausage, sliced into 5mm pieces
- 1 onion (approx. 150g) peeled and chopped
- 4 cloves garlic, peeled and finely chopped
- salt and freshly ground black pepper
- 1.5 litre chicken or vegetable stock
- 1 bay leaf
- 2 sprigs of thyme
- 1 carrot (approx. 110g), peeled and cut into 1cm dice
- 2 floury potatoes (approx. 300g), peeled and cut into 1cm dice
- 1 parsnip (approx. 190g), peeled (remove the woody core if the parsnip is particularly large) and cut into 1cm dice
- 400g tin white beans, such as cannellini or haricot, drained and rinsed
Instructions
- Pour the olive oil into a large saucepan or casserole pot on a medium heat and, when hot, add the sausage pieces. Stir-fry for 1 minute and then add the onion and garlic. Season with salt and pepper, then cover with a lid and cook for 5 minutes, or until the onion is soft but not browned.
- Add the stock, along with the bay leaf and thyme, and bring to the boil, then reduce the heat to a simmer. Season with salt and pepper, add the carrot and cook, uncovered, for 15 minutes.
- Tip the potatoes and parsnip into the pan, along with the cannellini or haricot beans, and cook for a further 15 minutes or until the vegetables are soft. Remove and discard the bay leaf, taste for seasoning, then divide between bowls to serve.
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Smoked Sausage, Bean and Root Vegetable Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 150 g (5.3 oz) smoked sausage sliced into 5mm pieces
- 1 onion (approx. 150g) peeled and chopped
- 4 cloves garlic peeled and finely chopped
- salt and freshly ground black pepper
- 1.5 litre (6 ⅓ cups) chicken or vegetable stock
- 1 bay leaf
- 2 sprigs of thyme
- 1 carrot (approx. 110g) peeled and cut into 1cm dice
- 2 floury potatoes (approx. 300g) peeled and cut into 1cm dice
- 1 parsnip (approx. 190g) peeled (remove the woody core if the parsnip is particularly large) and cut into 1cm dice
- 400 g (14 oz) tin white beans such as cannellini or haricot, drained and rinsed
Instructions
- Pour the olive oil into a large saucepan or casserole pot on a medium heat and, when hot, add the sausage pieces. Stir-fry for 1 minute and then add the onion and garlic. Season with salt and pepper, then cover with a lid and cook for 5 minutes, or until the onion is soft but not browned.
- Add the stock, along with the bay leaf and thyme, and bring to the boil, then reduce the heat to a simmer. Season with salt and pepper, add the carrot and cook, uncovered, for 15 minutes.
- Tip the potatoes and parsnip into the pan, along with the cannellini or haricot beans, and cook for a further 15 minutes or until the vegetables are soft. Remove and discard the bay leaf, taste for seasoning, then divide between bowls to serve.
Notes
- Optional variations:
- Spicy - add chilli flakes, spicy chorizo or harissa.
- Add greens - try kale, spinach or cavolo nero.
- Tomato version - add a tin of chopped tomatoes for a richer broth.
- Make it thicker - mash some of the beans and veg into the broth.
- Creamy finish - stir through a spoon of crème fraiche before serving.
- Lighter version - use turkey sausage.
- This smoked sausage, bean and root vegetable soup is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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