Bean soup with smoked sausages
12 servings
60 minutes
Bean soup with smoked sausages is a cozy dish reminiscent of home traditions in European cuisine. Its rich and hearty flavor comes from the harmonious combination of legumes—peas, lentils, and beans—with aromatic smoked sausages. The base is a rich broth that absorbs all the flavors of the ingredients. Tomato paste adds a slight tanginess, while spices and chili provide pleasant heat. This soup is perfect for warming up on cold days and is great for family lunches. It can be served with crusty country bread or fragrant croutons.
1
In the pre-prepared salted broth (which can be beef or chicken, as you prefer), add the peas soaked in hot water and the thoroughly washed lentils. Cook for about 20-30 minutes (depending on the cooking speed of your potatoes).
- Peas: 1 glass
- Lentils: 4 tablespoons
- Bouillon: 4 l
2
Cut the peeled potatoes into small cubes. Also, cut the carrots and onions into cubes or strips as you prefer.
3
Add potatoes to the soup and include canned beans. Then, sauté carrots and onions, preferably in melted butter.
- Potato: 3 pieces
- Beans: 1 glass
- Carrot: 1 piece
- Onion: 1 head
4
While the sauté is being prepared, in another pan, sauté smoked sausages or hot dogs with 2-3 cloves of garlic over low heat. Add them to the soup after the sauté.
- Garlic: to taste
- Smoked sausages: 2 pieces
5
5–10 minutes before the potatoes and grains are ready, add tomato paste, about 1–1.5 tablespoons, spices, and chili.
- Tomato paste: 100 g
- Chili pepper: to taste
- Spices: to taste