Sausage Soup Recipe with Chunky Vegetables
The hubs likes chunky soups so I knew he would adore the idea behind this sausage and bean soup with chunks of carrot and celeriac in it. Great filling lunch soup or quick dinner idea.
Love to try out another sausage soup recipe? Then check out my Spanish pepper and chorizo soup!
- 2 thick pork sausages or beef sausages
- 3 large garlic cloves
- 1 small onion
- 9 oz fresh celeriac (250 g)
- 1 large fresh carrot
- 7 oz canned white beans (200 g), drained weight
- 1 sprig fresh rosemary
- 5 cups chicken stock (1,2 l)
- a handful fresh parsley chopped
- 2 tbsp unsalted butter
- 2 bay leaves
- Peel the onion and the garlic cloves. Chop them broth up finely. Add the unsalted butter to a large and high pan together with the chopped onion and garlic. Also add the fresh rosemary sprig and the bay leaves.
- Place the pan over medium-high heat and gently fry the onion and garlic for 4 minutes until the onion is translucent. Peel and dice the fresh celeriac and the carrot and add both to the pan as well. Season with a little pinch of pepper and salt.
- Stir and cook for 3 more minutes. Then pour in the the chicken stock.
- Stir and bring the vegetables to a good boil. Then add the sausages. Don’t chop them up yet.
- Turn the heat a little lower, put a lid on the pan and let the vegetables and sausages simmer for 10 minutes. After that add the drained white beans to the soup.
- Cook for another 3 minutes and then take the pan off the heat. Cut the sausage into note-size pieces using a pair of scissors. Just cut them up while they are in the soup - this is the fastest way. Then add the freshly chopped parsley to the soup.
- Check the seasoning and add extra pepper or salt to taste if necessary. Remove the bay leaves and what’s left of the rosemary sprig. Scoop the sausage and bean soup into bowls and serve hot.