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–+ servings
Two portions of smoked sausage, bean and root vegetable soup in teal bowls with a plate of bread and dish of butter on the side.

Smoked Sausage, Bean and Root Vegetable Soup

By: Deborah
Hearty smoked sausage, bean and root vegetable soup. A warming, one-pot winter recipe perfect for batch cooking and cosy family dinners. 
PREP: 15 minutes
COOK: 40 minutes
TOTAL: 55 minutes
Servings: 6 people
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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

Calories: 346kcal | Carbohydrates: 43g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 598mg | Potassium: 1051mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3089IU | Vitamin C: 20mg | Calcium: 92mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS budget winter meals, comfort food soup recipe, hearty sausage soup, high protein soup recipe, one pot sausage soup, Rachel Allen, Rachel Allen's EasyMeals, root vegetable soup recipe, sausage and bean soup, sausage bean and vegetable soup recipe, smoked sausage and white bean soup, smoked sausage soup, winter sausage soup
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