Sausage and Bean Winter Soup

Sausage and Bean Winter Soup

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Servings: 6
Calories: 363


  • 7 oz dried white haricot beans
  • 2 tbsp olive oil
  • 3 1/2 oz thick-cut bacon cubed
  • 2 onions finely diced
  • 2 cloves of garlic crushed, peeled and chopped
  • 2 carrots finely diced
  • 2 sticks of celery finely diced
  • 2 pint chicken stock
  • 1 bay leaf
  • sea salt
  • freshly ground black pepper
  • 3 spicy Toulouse sausages
  • a bunch of flat-leaf parsley chopped


  • Soak the beans overnight in a saucepan of cold water. The next day, drain them, rinse well and return to the pan.
  • Cover with water, bring to the boil and simmer for 1 hour. Skim off any froth that rises to the top during cooking. Drain and set aside.
  • Heat the oil in a large saucepan and cook the bacon for 5 minutes until golden. Add the onions, garlic, carrot and celery, and gently saute for 5 minutes. Pour in the stock, add the bay leaf and seasoning, and stir. Add the sausages whole and simmer for 25 minutes with a lid on the pan.
  • Add the drained haricot beans and simmer for a further 10 minutes. Remove the sausages, slice them and return the slices to the pan. Sprinkle the soup with chopped parsley and serve.
Calories: 363 kcal
Carbohydrates: 19 g
Protein: 16 g
Fat: 25g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 46 mg
Sodium: 623 mg
Potassium: 563 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 3447 IU
Vitamin C: 5 mg
Calcium: 36 mg
Iron: 2 mg
Cuisine French
Ingredients Pork
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