Vegetable and bean soup

Warm up this winter with our Winter Vegetable and Bean Soup with Spicy Sausage. Packed with nutrient-rich veggies, tender beans, and spicy sausage, this hearty soup is a perfect comfort meal.

Warm up your winter evenings with this hearty and flavorful soup. Packed with nutrient-rich winter vegetables, tender beans, and a kick of spicy sausage, this soup is the perfect comfort food. The blend of spices and herbs complements the natural sweetness of the vegetables, while the sausage adds a satisfying heat that will warm you from the inside out. Whether you’re looking for a cozy meal on a cold day or something to satisfy your craving for a spicy, savory dish, this winter vegetable and bean soup with spicy sausage is sure to become a seasonal favorite.

• 225g rindless streaky bacon, cut into 5mm lardoons
• 2 tbsp olive oil
• 225g onions, chopped
• 300g carrots, cut into 5mm diced
• 215g celery, chopped into 5mm diced
• 125g parsnips, chopped into 5mm diced
• 200g white part of leek, chopped into 5mm slices thick, approx
• 1 Kabanossi sausage, cut into 3mm thin slices
• 1 tin of tomatoes
• salt
• pepper
• sugar
• 1.7l  stock
• 225g Haricot beans, cooked
• 2 tbsp parsley, freshly chopped, to garnish

Introduction:

This Winter Vegetable and Bean Soup with Spicy Sausage is the ultimate comfort food, perfect for chilly days when you need something warm and hearty.

Method

1. To cook the beans, soak overnight in plenty of cold water.
2. Next day, strain the beans and cover with fresh cold water. Add a bouquet garni, carrot and onion. Cover and simmer until the beans are soft but not mushy — 30-60 minutes.
3. Just before the end of cooking, add salt.
4. Remove the bouquet garni and vegetables and discard. Blanch the chunky bacon lardons, then refresh and dry well.
5. Prepare the vegetables.
6. Put the olive oil in a saucepan, add bacon and sauté over a medium heat until it becomes crisp and golden. Add the chopped onion, carrots and celery. Cover and sweat for 5 minutes.
7. Add the parsnip and finely sliced leeks. Cover and sweat for a further 5 minutes.
8. Slice the kabanossi thinly, and add.
9. Chop the tomatoes and add to the rest of the vegetables and the beans. Season with salt, pepper and sugar.
10. Add the chicken stock. Allow to cook until all the vegetables are tender, for approx 20 minutes. Taste, and correct the seasoning, if necessary. Sprinkle with chopped parsley and serve with lots of crusty brown bread.

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• External Links:
  • Adaptive recipe from irishexaminer.