With a tin of tomatoes in the cupboard and a few vegetables in the fridge, even ones that are past their best, it’s always easy to make a quick soup for lunch or dinner. This was the one that I made the other day to go with the soda bread. If I hadn’t made the soda bread I would probably just have added a tin of kidney or cannellini beans, or even some lentils to the soup to make it filling enough for a main meal.
I would like to say that I made this to be healthy in January and to increase the amount of vegetables I’m eating. I didn’t. I just made it because it was easy and because I love sausage and vegetable soup. You can use any type of sausage. You could use a cured sausage like chorizo and I have often done that. This one just used very ordinary pork and leak sausages and I added lots of herbs, but I would have used Cumberland sausages if I’d had them as I like ordinary sausages to have a bit more flavour, and I think in a soup, the stronger the flavour the better. You can also change the vegetables to suit whatever you have at the time.
As this is packed full of vegetables I am linking it to Extra Veg, created by Fuss Free Flavours and Utterly Scrummy Food for Families also to Souper Sundays, hosted by Kahakai Kitchen. As the soup also used up a slightly soft green pepper I am also linking to the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary.
Ingredients – Serves 2-3
3 sausages, sliced
400g tin chopped tomatoes
1 onion, diced
1 clove garlic, crushed
1 green pepper, diced
1 carrot, thinly sliced
1 tsp thyme
1/2 tsp rosemary
1 bay leaf
How to Make Sausage and Vegetable Soup
1. Put a little oil in a saucepan and cook the onion until softened. Add the sausage and cook until it has browned slightly. Add the garlic and cook for another minute.
2. Add the rest of the ingredients and a little water to cover everything. Bring to the boil and then lower the heat to a simmer and simmer for 20 minutes.
3. Serve with fresh bread.