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Pepper And Sausage Soup

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  Onions 4
  Leeks 2
  Red peppers 4
  Potatoes 6 Medium
  Tomatoes 4
  Sausages 4
  Pork drippings 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Stock 4 Pint
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Rosemary 1 Pinch
  Cream 2⁄3 Cup (10.67 tbs)

Peel and slice the onions.
Wash the leeks and cut in strips.
Remove the core, pith and seeds from the peppers and cut into rings.
Peel and dice the potatoes.
Peel the tomatoes, then halve, remove the seeds and chop.
Broil the sausages until they are well browned all over.
Cut into slices.
Melt the drippings in a flameproof casserole and add the onions.
Fry until golden brown, then stir in the leeks, peppers, potatoes, butter, tomatoes and sausages.
Pour in the stock and bring to the boil.
Add the salt, pepper and rosemary and simmer for 20 minutes.
Stir in the cream and heat gently without boiling.
Serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 970 Calories from Fat 392

% Daily Value*

Total Fat 44 g67%

Saturated Fat 18.5 g92.6%

Trans Fat 0.2 g

Cholesterol 91.5 mg30.5%

Sodium 1740.9 mg72.5%

Total Carbohydrates 116 g38.8%

Dietary Fiber 13.9 g55.6%

Sugars 33.5 g

Protein 33 g65.3%

Vitamin A 140% Vitamin C 416.8%

Calcium 24.9% Iron 33.1%

*Based on a 2000 Calorie diet

Pepper And Sausage Soup Recipe