Red kidney bean soup with crispy blood sausage
Total time40 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings3
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 27 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Method
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Drain the cooked red kidney beans, rinse briefly under running water and drain again. Peel the potato and cut into thin slices about 2 mm thick. Peel and chop the garlic clove.
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Heat the olive oil in a saucepan and lightly brown the potato over a medium heat for 6–7 minutes, stirring. Add the garlic and cook for a minute without letting it burn.
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Add the cooked red kidney beans and stir for a minute. Pour in the 500 ml water to just cover the ingredients and crumble in the vegetable stock cube. Stir and simmer gently for about 20 minutes until the potato is very tender.
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While the soup simmers, remove the casing from the blood sausage and cut into roughly 1 cm cubes. Brown in a non-stick frying pan without extra oil for 5–7 minutes until hot throughout and crisp on the outside.
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Remove the saucepan from the heat and blend with a hand blender, keeping the head submerged to prevent splashes. Pass the soup through a fine conical sieve, pressing with a spoon for a very smooth texture.
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Divide the hot soup between three bowls. Top with the freshly browned blood sausage cubes and serve immediately.
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