Autumn Sausage Soup

Total Time
45mins
Prep
45 mins
Cook
0 mins

Plain and simple. This soup has no spice in it, gets its flavor from the farmer sausage and green pepper.

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Ingredients

Nutrition

Directions

  1. Cut sausage into 1 inch pieces, then in half again.
  2. In a frying pan heat oil cook sausages for 3 minutes.
  3. Add diced potatoes cook for 2 minutes set aside.
  4. In a large soup pot add beef stock, carrots celery, rutabaga, onion.
  5. Boil 20 minutes or until vegetables are tender.
  6. Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
  7. Simmer for 10 minutes.
  8. Add green pepper and parsley simmer another 5 minutes.
Most Helpful

4 5

We really loved this soup! I used a can each of kidney beans and black beans. I did miss a little spice so added a little chili powder and one diced jalapeno. I also cheated a little by using lower fat chicken sausage. I can't say how much we love a rutabaga, I always sub them for potato in soups and stews, my son thinks they're yellow potatos! Definately comfort food.

5 5

My family loved this soup. I went with what I had on hand, so I used about 1/4 of the sausage(turkey sausage), and 1/3 of the tomato paste. I skipped the beans and added extra potatoes. This is easy and is full of flavour. Thanks for the recipe.

5 5

A great recipe for a cold day! I made a couple of changes - only because I did not have the ingredients; I used a red pepper instead of a green pepper & I did not have any celery, so I added a leek instead. It was very tasty and a change from spicy soups - the sausage made it a one pot meal. I served it with French bread. A keeper, I don't know why it has not been reviewed before now!