Bean soup with sausages

Category: First meal
Bean soup with sausages


White beans 200 g
Bulgarian green pepper 2 pcs.
Bulb onions 2 pcs.
Bunch of greenery 1 PC.
Garlic (slices) 2 pcs.
Vegetable oil 2 tbsp. l.
Tomatoes 500 g
Salt 1 tsp
White pepper 1/4 tsp
Ground red pepper or ground black pepper 1/4 tsp
Sugar 1/2 tsp
Vegetable or meat broth (optional) 1.5 tbsp.
To serve
Chopped fresh dill or parsley 2 tbsp. l.
Sausages taste

Cooking method

In the season of fresh and aromatic ground tomatoes, thick bean soup without the addition of tomato paste is especially tasty.

Soak beans in 1.25 liters of water for 8-12 hours. Further, according to the recipe, it is proposed to boil the beans in the same water. However, I prefer another way. I wash the beans, fill them with a fresh portion of water and put them on the stove. After boiling, I remove the pan, drain the water. I add a portion of fresh water and boil the beans until tender. Depending on the type of beans, within 1-1.5 hours.
Chop the prepared and washed greens finely. You can choose any one to your liking. I took celery, parsley and lovage.
Peel and wash vegetables. Cut the bell pepper into "strips", the onion into small cubes and chop the garlic with a knife.
Heat the oil and sauté the onion, garlic and bell pepper in it.
Peel the tomatoes, cut into cubes and add to the vegetables along with the beans, boiled until tender.
Cook the soup for 20 minutes. If necessary, you can add vegetable or meat broth (or just hot boiled water), thus adjusting the thickness of the soup.
Before the end of cooking, add chopped sausages, red or black pepper, salt and a little sugar to the soup. Sprinkle with chopped parsley or dill before serving the soup. Optionally, the sausages can be added directly to the plate.
Bean soup with sausages


According to the recipe "Bean soup with sausages" from the book "Cooking with pleasure", H. Teubner, A. Voltaire, with minor adjustments.
Bean soup has a thick consistency, but nevertheless has a light taste and aroma due to the composition of the ingredients.

Corsica, Thank you! Simple, satisfying, and delicious! It looks like an Asturian fabada. I love to cook this in late autumn, when ripe ground tomatoes are heaped up, and the beans are already fresh, not yet petrified ...
Ilona, I love tomatoes since childhood, but so far we do not have tasty ground tomatoes and I took the soup
Kapet, Tatyana1103, thank you for your interest in the recipe! Thank you for taking the time to comment.

Quote: Kapet
It looks like an Asturian fabada. I love to cook this in late autumn,
Constantin, Yes and no . Yes, it seems, since the composition of some ingredients will match. No, it doesn't, since the taste is completely different due to the different cooking technology. Fabada, any of its varieties, has a significant difference - the rest of the ingredients are boiled along with the beans, that is, they are added during the preparation of the beans. And, yes, fabada is more suitable for the fall season.
Quote: Tatyana1103
but so far we do not have delicious ground tomatoes
Tatyana, and we do not have local tomatoes yet, but there are a lot of imported ones, varieties for every taste. I would be glad if the recipe comes in handy and the soup is to your taste.
Quote: Corsica
Constantin, yes and no. Yes, it seems, since the composition of some ingredients will match.
That's right - these dishes combine only beans and sausages. And even then - both beans and sausages go there are different, the taste is different ...
Bean soup with sausages
Quote: Kapet
and different sausages go there,
In general, this soup recipe implies "hunting" sausages, which does not interfere with adding any sausages to taste from boiled to smoked, depending on preferences. By the way, the soup is quite good and just with croutons.
Your photo shows a classic version of the fabada.
Corsica, I absolutely agree with you: any sausage products that you prefer will be appropriate in your dish. What is it, including, and wonderful!
But with the fabada everything is sadder. It requires three types of locally made sausages, including the local bloodworm, the real chorizo, and the local giant white beans. So I won't be very surprised if I happen to taste the original fabada, and everything turns out to be completely different from how I did it!
Thank you!
Ilona, such a delicious soup, it's a sin not to cook
Well, of course I will. Only in Shteba the process will go much faster
Galina, thank you for your interest in the recipe!
I would be glad if it comes in handy, but you can really save time with helpers.
Ilona, ​​soaked beans with STEBE are cooked very quickly.
Galina, Yes I know. It's not difficult for me to boil beans anyway, somehow I don’t notice the time and time. Of course, cook as you like and adjust the recipe to your taste.
Sausages go well with beans. Thanks for the recipe!
Nastasya78, to your health! I would be glad if the recipe comes in handy and the soup suits your taste.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers