Bean soup with grilled sausages
4 servings
40 minutes
Bean soup with grilled sausages is a fragrant dish of European cuisine that combines the richness of legumes and the smoky flavor of roasted sausages. This recipe has roots in traditional peasant soups that were simple, nutritious, and warming. Canned beans turn into a tender puree, making the soup's texture thick and velvety, while fresh vegetables and tomatoes add a slight tang and depth of flavor. The grilled sausages give the dish a pronounced smoky note, creating a harmonious blend with the delicate beans. Serving it with sour cream softens the taste and adds a creamy touch. This soup is perfect for a cozy family dinner or a hearty lunch on a cool day.
1
Finely chop the onion and carrot, place them in a large saucepan, and sauté in vegetable oil over low heat until soft, for 5-7 minutes.
- Onion: 1 head
- Carrot: 2 pieces
- Vegetable oil: 1 tablespoon
2
Finely chop the garlic and pepper, add to the saucepan, and sauté for 1-2 minutes.
- Garlic: 2 cloves
- Bell pepper: 1 piece
3
Add tomatoes with juice, pour in the broth, and bring to a boil.
- Canned tomatoes: 400 g
- Chicken broth: 1.5 l
4
Put the can of beans in a blender with the liquid, blend until pureed, and add to the saucepan with broth.
- Canned red kidney beans: 2 jars
5
Immediately add the remaining can of beans, including the liquid.
- Canned red kidney beans: 2 jars
6
Bring to a boil and remove from heat, season with spices.
- Khmeli-suneli: pinch
- Salt: to taste
- Ground black pepper: to taste
7
Grill the sausages for 10-12 minutes until cooked, turning them several times.
- Kupaty (Georgian sausages): 6 pieces
8
Slice into 1-2 cm thick rounds and add to the soup.
9
Serve with sour cream.
- Sour cream: 100 g