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Sausage and bean soup

Sausage and bean soup is easy to make and is a lovely recipe for a cold day. Serve as a light lunch to fill you up or a starter with a light main course.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: British
Servings: 4 people
Author: Powters Sausages


  • Non-stick pan
  • Wooden spoon
  • Sharp knife
  • Measuring Jug
  • tin opener


  • 1 packet sausages
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic crushed
  • ½ red chilli seeded and chopped
  • 1 red pepper diced
  • 400 g can chopped tomatoes
  • 400 g can mixed beans
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tbsp tomato purée
  • 200 ml chicken or vegetable stock
  • salt and pepper to season


  • Heat your grill to medium and cook the sausages according to the pack instructions.
  • Heat the oil in a non-stick saucepan and tip in the onion. Fry gently for 5 minutes until softened, then add the garlic and chilli and cook for 2 minutes.
  • Tip in the red pepper and continue to cook for 2 minutes.
  • Add the chopped tomatoes to the pan, stir for a minute then pour in the stock.
  • Continue stirring and tip in all the other ingredients apart from the sausages. Cook for 20 minutes until the soup thickens. Season to taste.
  • Slice the sausages and add to the soup. Add a little more stock if its too thick.