Black bean and sausage soup

Gavin Victor
Preparation time: 10 min
Cooking time: 70 min
350 g butternut
2 onions
2 cloves garlic, crushed
15 ml olive oil
250 ml black beans, soaked overnight
3 carrots, chopped
410 g tomatoes
2 litre chicken stock
12 chipolata sausages
30 ml freshly chopped parsley
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 ยบC for 45 minutes, or until just tender. Remove butternut andonion 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 ina large pan and add hot stock. Cook for 20 minutes, stirring occasionally. Prick sausages and grill until browned, then cut inhalf and add to soup with parsley. Serve with crusty bread. Serves 4.
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