Ingredients45 m servings 265 cals
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.
Per Serving: 265 calories; 14.6 g fat; 24.7 g carbohydrates; 10.2 g protein; 20 mg cholesterol; 506 mg sodium. Full nutrition
ReviewsRead all reviews 18
This soup was delicious. I used a chicken-based chorizo sausage to reduce the amount of fat.
This soup was really tasty and easy to make! I scaled the recipe to 4 servings and found that using only 1-1/2 cups of water wasn't near enough so I increased the amount of water to 3-1/2 cups ...
I made this soup for my family as a spur of the moment change of pace and they LOVED it! We halved the cayenne pepper to make it more mild and found that this is a dish we'll be eating often in...
I'd really like to give this a three and a half stars; my husband really liked it, I sort of liked it. It brought to mind my grandfather's habit of putting ketchup in his chicken soup. Why he wo...
This is a great soup. I also added 4-5 cloves of garlic, 2 large red chillis, and coriander stirred in close to the end (and to garnish). Served with crusty french bread! Went down a treat with ...
This is such a tasty soup! My kids and I absolutely loved it, however, I ommitted the celery but it still came out great, tastes like chilli!