Sausage and bean soup recipe

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4 - 6





This wholesome soup made with French sausage, Savoy cabbage and borlotti beans will really fill you up on those chilly winter nights.


  • 12 shallots, peeled and left whole
  • 8 Toulouse sausages or spicy/Lincolnshire sausage
  • 2 cloves of garlic, cut into slivers
  • 2 tbsp olive oil
  • 1 medium carrot, peeled and diced
  • 400g borlotti beans
  • 150g shredded Savoy cabbage
  • 1 tbsp chopped parsley
  • 500 ml chicken stock
  • 100ml red wine
  • Black pepper and sea salt
  • Bay leaf


  • Heat the olive oil in a heavy based sauté pan or saucepan and add the shallots and sausages and sauté for 4-5 mins, browning them all over. Add the carrots and sauté for a further 3 mins, not colouring them too much. Add the garlic and cook for a further 30 seconds, then add the tomatoes, beans, half the wine, stock, bay leaf, season well with sea salt and black pepper.

  • Bring to the boil and simmer for a further 15 mins on a low heat. If the soup becomes too thick, add a little more stock, then add the finely shredded cabbage, parsley and the rest of the red wine. Mix well and cook for a further 5 mins, until the cabbage is just cooked.

  • Slice the sausages into three, place in a bowl, and pour over all the bean soup. Season to taste. Serve with crusty bread and chopped parsley.

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