Vegetable, Bean And Sausage Soup


When it's cold outside, all you want is a heartwarming meal. We got the perfect filling and warming meal for you! Vegetable, bean and sausage soup, mmm

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Vegetable, bean and sausage soup
Veronique van Ohmydish

Made by Véronique

Published at 2016-01-19, this recipe is for 8 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 13-03-2021

45 minutes 8 people Main course
Vegetable, bean and sausage soup


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  • 4 sausages (we've used beef sausages)
  • 2 tablespoons of butter
  • 1 large onion
  • 1 green bell pepper
  • 2 stalks of celery
  • 2 cans kidney beans
  • 1 can chopped tomatoes
  • 3 tablespoons tomato paste
  • 2 sprigs of thyme
  • 1 garlic clove
  • 4 medium-sized waxy potatoes
  • 4 Dutch carrots
  • pepper and salt to taste
Vegetable, bean and sausage soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • 2 large bowls
  • Dutch oven with a lid or heavy-bottomed skillet
  • Vegetable peeler

Vegetable, Bean And Sausage Soup

45 minutes 8 people Main course

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Preparation -- 10 minutes

Start chopping the veggies. Remove the green bell pepper seeds and chop the bell pepper into small pieces. Rinse the celery stalks with cold water and chop them into small pieces.

Peel and finely cut the onion and garlic clove. Set aside in a large bowl. Peel the carrots and chop them into thin slices. Peel the potatoes and set them aside in another bowl, along with the carrots.

Drain liquid from the cans of kidney beans.  

Vegetable bean and sausage soup
Vegetable bean and sausage soup

Cooking the vegetable, bean and sausage soup -- 35 minutes

Heat butter in the dutch oven and brown the sausages on all sides. Remove from the pan and keep aside. Add chopped onion, garlic, celery and bell pepper from the first bowl to the hot butter.  

Saute on medium heat for about 3 to 4 minutes, until tender. Add tomato paste and saute a few minutes more. Add kidney beans, canned tomatoes, thyme and pour as much water in the pan until the vegetables are covered with water.

Bring to a boil. Slice the browned sausages into pieces and then add them to the soup along with the carrots and potato pieces from the other bowl. Place the lid on the pan and let it simmer on low heat for about half an hour.

Check if the potato pieces are done, depending on the size of the pieces it can take a little longer. Enjoy immediately with some bread to complete your meal.

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