Pork sausage and bean soup

Pork sausage and bean soup


Batch cooking saves you time and money. Minimise hassle with this pork and bean soup recipe.

The ingredient of Pork sausage and bean soup

  1. 1/3 cup olive oil
  2. 12 (900g) pork and fennel sausages
  3. 4 leeks, trimmed, halved, washed, sliced
  4. 5 celery stalks, sliced
  5. 5 garlic cloves, crushed
  6. 3 x 400g cans diced tomatoes
  7. 5 x 420g cans four bean mix, drained, rinsed
  8. 2 litres Massel chicken style liquid stock
  9. 500g frozen peas
  10. 1/2 cup basil pesto
  11. Shaved parmesan, to serve

The instruction how to make Pork sausage and bean soup

  1. Heat 1 tablespoon oil in a large 12-litre capacity stockpot over medium-high heat. Cook sausages in 2 batches, turning, for 10 minutes or until browned. Transfer to a plate. Slice. Discard oil from pot. Wipe pot clean.
  2. Heat remaining oil in pot over medium heat. Add leek, celery and garlic. Cook, stirring occasionally, for 3 minutes. Cover. Cook for 5 minutes or until leek has softened. Add tomatoes, beans, stock, sausage and 2 litres cold water. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 15 minutes, adding peas for the last 2 minutes of cooking. Season with salt and pepper.
  3. Ladle soup into bowls. Dollop with pesto and serve topped with parmesan.

Nutritions of Pork sausage and bean soup

calories: 336.273 calories
calories: 17.1 grams fat
calories: 5 grams saturated fat
calories: 21.9 grams carbohydrates
calories: 19.9 grams protein
calories: 33 milligrams cholesterol
calories: 1075 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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