Black bean and sausage soup

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 10
Servings 1
Minutes 10 min


Serving Change
  • 350
  • 2
  • 2
    cloves garlic, crushed
  • 15
    olive oil
  • 250
    black beans, soaked overnight
  • 3
    carrots, chopped
  • 410
  • 2
    chicken stock
  • 12
    chipolata sausages
  • 30
    freshly chopped parsley


10 min
Slice butternut and onion (with their skins on) into thick wedges. Toss in garlic and oil in a roasting pan and bake in a preheated oven at 180 ºC for 45 minutes, or until just tender. Remove butternut and onion skins and dice flesh. Drain beans and rinse. Put into a large pot with carrot and plenty of water. Bring to the boil and simmer for 20 minutes, or until just cooked. Drain. Combine butternut, onion, tomatoes, beans and carrot in a large pan and add hot stock. Cook for 20 minutes, stirring occasionally. Prick sausages and grill until browned, then cut in half and add to soup with parsley. Serve with crusty bread. Serves 4.

Read more on: pulses  |  soup publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.