This hearty soup is particularly good for a healthy treat in a cold winter day. Melbourne is far from winter :P, but I made this soup as it has been pretty cold and gloomy in Melbourne. Served with toasted breads, the soup makes the perfect light lunch or dinner with the goodness from the pork, tomatoes and beans.

For this soup, do use good-quality sausages which contains less fat. The sausages I used are fennel and italian herbs pork sausage from Woolworths supermarket.

The sausage chunks and the beans make the soup quite filling. I also love the hint of chilli in the soup. If you don’t like chilli, just simply omit the chilli and replace with 1 teaspoon of sweet paprika.

Spicy sausage and bean soup

(adapted from ‘500 soups’ by Susannah Blake, 2007)

(serves 4)

  • 2 tablespoons olive oil
  • 4 good quality pork sausages
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 4 red chillies, seeded and chopped
  • 400 gr canned chopped tomatoes
  • 750 ml chicken stock
  • 2 x 400 gr canned mixed beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • salt and ground black pepper

Ingredients for spicy sausage and bean soup

Step 1. Heat oil in a large saucepan. Add the sausages, brown them all over and then remove. Add onion, garlic and chilli to the saucepan and fry gently for 3 minutes.

Brown the sausage

Fry onion, garlic and chilli

Step 2. Cut the sausages into thick slices and return them to the pan, adding the tomatoes and stock. Bring to boil, then reduce the heat, cover and simmer gently for about 20 minutes.

Cut the sausages into chunks

Step 3. Put half the beans in a food processor or blender and add a couple of ladlefuls of the soup stock.  Process until smooth, then stir the purée into the soup with the remaining beans and simmer for a further 10 minutes. Add salt and pepper to taste, and stir in the parsley before serving the soup.

Spicy sausage and beans soup