Sausage, Bean and Brussels Sprout Soup
2.5 Serves of Vegetables
High in Fibre
Low in Fat
Low in Saturated Fat
High in Fibre
Low in Fat
Low in Saturated Fat
- PREP TIME: 10 mins
- COOK TIME: 20 mins
- SERVES: 6
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Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 2 sticks celery, sliced
- 1 medium carrot, sliced
- 4 Kransky sausages, sliced diagonally
- 6 cups liquid vegetables stock, reduced salt
- 140g tub Leggo’s Tomato Paste
- 500g packet frozen Birds Eye Brussels Sprouts
- 300g can Edgell Butter Beans, undrained
Instructions
- Heat oil in a large saucepan; add onion, celery, carrot, and sausages and stir-fry for 3-4 minutes.
- Stir in stock, tomato paste, frozen brussels sprouts and butter beans. Simmer uncovered for 10-15 minutes, stirring occasionally.
- Serve soup with crusty bread.
Hint:
Add 1 teaspoon chopped fresh chilli or a little Tabasco sauce for a spicy flavour.
Nutritional Information
| Per Serve | |
| ENERGY |
1066kJ
|
| PROTEIN |
20g
|
| FAT TOTAL |
12.9g
|
| FAT SATURATED |
1.3g
|
| CARBS TOTAL |
1.3g
|
| CARBS SUGARS |
9.9g
|
| SODIUM |
1657mg
|
| DIETARY FIBRE |
5.8g
|
