Black-eyed Bean And Sausage Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Food networ, Food6 | 1 | Servings | |
INGREDIENTS
| 450 | g | Pumpkin |
| 2 | Onions | |
| 2 | Garlic cloves, unpeeled | |
| 1 | T | Olive oil |
| 1 | c | Black-eyed beans, soaked |
| overnight | ||
| 1 | Carrot, peeled and chopped | |
| 1 | 350 gram can tomatoes | |
| 10 | c | Chicken stock or water |
| 6 | Chipolata sausages | |
| Salt and freshly ground | ||
| pepper | ||
| 2 | T | Parsley, chopped |
INSTRUCTIONS
Chop the pumpkin and onion into rough wedges, toss with garlic and oil in roasting pan and bake at 180C/360F for 1 hour. Cut off the skins and chop the flesh. Drain the beans and place in a large pot with carrots and plenty of cold water and cook for 30 minutes. Combine the pumpkin, onion, garlic, tomatoes, beans, carrots, salt and pepper and add the stock or boiling water. Cook for another 20 minutes, stirring occasionally. Prick the sausages and grill until well-browned. Add to soup with parsley and serve with crusty bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 139
Total Fat: 15.9g
Cholesterol: 0mg
Sodium: 2095.1mg
Potassium: 2472.5mg
Carbohydrates: 88.1g
Fiber: 24.6g
Sugar: 40g
Protein: 12.6g