Summer vegetable soup with sausages
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 20 G., saturated fats 6 G., proteins 24 G., carbohydrates 33 G., fiber 5 G., cholesterol 50 mg, sodium 900 mg, sugar 8 G.
Calories 390, total fat 20 G., saturated fats 6 G., proteins 24 G., carbohydrates 33 G., fiber 5 G., cholesterol 50 mg, sodium 900 mg, sugar 8 G.
The perfect summer soup should be light yet filling, and most importantly, quick to prepare. This summer soup is ready in just half an hour with young vegetables—red potatoes (in their skins), tender yellow and green beans, and fresh corn just off the cob. These are lightly sautéed in tomato paste, then simmered in chicken broth. A touch of fresh thyme and some browned sausages infuse the soup with a rich, spicy flavor. Serve with andouille sausage, sliced fresh tomatoes, and fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp olive oil + extra for drizzling over soup
- 1 package (340 gr.) ready andouille sausages, cut in half lengthwise and sliced into 2.5 cm pieces.
- 450 g red new potatoes, cut into pieces
- 100g wax beans, trimmed and halved
- 100g green beans, trimmed and halved
- 1 ear of corn, kernels removed
- 1 tbsp tomato paste
- 1 teaspoon chopped fresh thyme
- 2 cups lightly salted chicken broth
- 1 large tomato, chopped
- 2 tbsp chopped fresh parsley
We recommend
Recipes with similar ingredients: yellow beans, green beans, corn, tomatoes, andouille sausage, black pepper, thyme
Cooking the dish according to the recipe:
- Heat olive oil in a large saucepan over medium-high heat. Add the sausage and cook, stirring frequently, until golden brown, about 5 minutes. Use a slotted spoon to transfer to a plate.
- Add the potatoes, yellow and green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a little ground black pepper to the same pan and stir to evenly distribute the ingredients. Pour in 4 cups of water and chicken broth Bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
- Add the fried sausage to the pan and bring the soup back to a boil; season with salt. Serve each serving with tomatoes, parsley, and a drizzle of olive oil.
Categories:
Recipe collections
Similar recipes
