Spicy soup with sausages and beans
Cooking time:
1 hour 45 minutes
Active time:
45 minutes
Complexity:
Average
The cold season is just around the corner, which means it's time to pay attention to this recipe! Rich tomato soup with beans and savory sausages from Spain will warm you up in bad weather and recharge you for a long time.
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Recipe "Spicy soup with sausages and beans"
Ingredients for 3-4 servings
vegetable broth or water
350 ml
canned white beans
200 g
canned red beans
200 g
sausages "Hunting"
150 g
tomatoes in their own juice
250 g
red bell peppers
50 g
red chilli
10 g
onions
1 large onion
garlic
2 cloves
tomato paste
50 g
parsley
a few twigs
oregano
a couple of twigs
olive oil
2 tbsp. l.
freshly ground black pepper
to taste
salt
to taste
For the vegetable stock:
water
700 ml
carrots
80 g
onions
1 medium onion
garlic
2 cloves
bay leaf
1 pc.
black peppercorns
5-6 pcs.
Step 1/12
For the broth, cut the onion and carrots into large chunks at random, put them with the rest of the ingredients in a saucepan and cover with water. Bring to a boil, then cook for another 40 minutes. Strain the finished broth.
Step 2/12
Rinse the beans under running water and fold them into a colander.
Step 3/12
Finely chop the onions and garlic, cut the sausages into circles 1-1.5 cm thick.
Step 4/12
Cut sweet peppers and chillies, free them from seeds and partitions, cut into small cubes.
Tip: you can adjust the sharpness of the soup yourself by changing the proportions of the chili pepper. But we do not advise excluding it altogether: it is necessary for a harmonious balance of tastes.
Step 5/12
Heat the oil in a saucepan and fry the sausages, chilli, onion and garlic over a medium heat for 5-7 minutes.
Step 6/12
Add the tomato paste and fry for a further 3 minutes.
Step 7/12
Pour the broth or water into the pan.
Step 8/12
Add the beans and chopped tomatoes, bring the soup to a boil.
Step 9/12
Put in oregano soup, season with salt and pepper, cook for 10 minutes at a gentle simmer.
Step 10/12
Add sweet pepper to the soup and cook for another 5 minutes.
Step 11/12
Finely chop the parsley and add it to the soup.
Step 12/12
Cover the soup with a lid and leave for 15 minutes.
Ingredients for 3-4 servings
vegetable broth or water
350 ml
canned white beans
200 g
canned red beans
200 g
sausages "Hunting"
150 g
tomatoes in their own juice
250 g
red bell peppers
50 g
red chilli
10 g
onions
1 large onion
garlic
2 cloves
tomato paste
50 g
parsley
a few twigs
oregano
a couple of twigs
olive oil
2 tbsp. l.
freshly ground black pepper
to taste
salt
to taste
For the vegetable stock:
water
700 ml
carrots
80 g
onions
1 medium onion
garlic
2 cloves
bay leaf
1 pc.
black peppercorns
5-6 pcs.
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