Prep 10 mins
Cook 40 mins
Here's a hearty soup that's quick to put together. Make sure you use the best sausage you can find and don't forget the parsley!
- 2 tablespoons olive oil
- 120 g bacon, diced
- 1 large carrot, sliced
- 1 onion, finely chopped
- 1 stalk celery, chopped
- 1 potato, diced
- 1 liter chicken stock
- 2 (400 g) cans haricot beans, drained and rinsed
- 1 -2 bay leaf
- 4 good quality sausages (one with garlic is nice)
- chopped parsley
- Warm the oil in a large, heavy bottomed pot.
- Put the bacon in first and let it cook for a couple minutes, then add the onion, celery, carrot and potato.
- Let them cook a few minutes until they start to soften.
- Pour in the chicken stock, then the beans, bay leaf and sausages.
- Bring to a boil, then turn down the heat so the liquid simmers gently.
- Leave for 30 minutes, stirring from time to time and adjusting the seasoning with salt and pepper.
- Just before serving, take out the sausages and cut them into bite-sized pieces.
- Return them to the pan, stir in a good handful of fresh parsley and ladle into bowls.
A good economical supper... made mine in the slow cooker. Do use the good quality sausage (as recommended) as it will make a difference to the finished dish. I prepared this a day early and put in fridge overnight which allowed me to remove the fat the next morning (even good quality sausasages contain an alarming amount). Made, not only a tasty dish, but a very healthy one too. Thank you.