Red kidney beans soup with vegetables and Italian sausages
This is a delicious soup made with Italian sausages that I made myself. I cooked the sausages separately because I wanted them to retain their flavor and not lose it when cooked in the soup. If you prefer, you can cook them in the soup.
In this recipe, I used beef and chicken bouillon cubes, but you can use pork broth if you prefer.
Red kidney beans soup with vegetables and Italian sausages
This is a delicious soup made with Italian sausages that I made myself. I cooked the sausages separately because I wanted them to retain their flavor and not lose it when cooked in the soup. If you prefer, you can cook them in the soup.
In this recipe, I used beef and chicken bouillon cubes, but you can use pork broth if you prefer.
Open in Cookpad AppSteps
- 1
Check the beans for small stones or other foreign objects and wash them with cold water.
Place the beans in a pot and soak them, covered with plenty of water, until the next day.
The next day, discard the water, add 1½ liters of water and 1 teaspoon of salt. Bring to a boil, remove any foam that forms on top, lower the heat, and cook slowly for about 1 hour over low heat or until tender.
- 2
While the beans are cooking, prepare the rest of the ingredients for the soup.
Place the Italian sausages in an oven and cook at 350°F for about 20 minutes.
- 3
In a large pot, heat the oil over medium heat and sauté the onion with the garlic, pumpkin, and carrot.
Add the rest of the ingredients and the beans with the liquid. Bring to a boil, lower the heat, and cook slowly for about 15 more minutes. Let stand for 5 minutes.
- 4
Serve the soup with the Italian sausages whole or sliced.
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