Joburg is freezing today - very appropriate since it's the first National Soup Day (support a charity by buying and donating a can of soup). This recipe is the perfect winter warmer, delicious and super filling to boot.
Bean, Chippolata and Butternut Soup
250 g Chippolata's (Mini Pork Sausages)
125 g Lean Bacon
1 Onion, chopped
1 Chilli, chopped (without pips if you like it mild, with pips if you like it hot)
2 Garlic Cloves, chopped
½ Tbls Paprika
1 Tbls Cumin powder
1 tsp Coriander powder
500g Butternut, diced into small pieces
1 can (410g) Kidney Beans
1 can (410g) Chopped Tomatoes
6 Cups Chicken Stock
Croutons or Fresh Bread
Salt and Freshly Ground Black Pepper
Dash of Sugar
How to make it
Fry Bacon until crispy in heavy bottomed pot.
Remove, drain on kitchen towel and chop. Keep aside.
Fry Sausages in the same pan - don't make it to hot or your sausages will pop.
Remove, and dice into small pieces. Keep aside.
Fry onion, garlic, chilli, paprika, coriander and cumin in fat of bacon and sausages.
(Add a dash of olive oil or knob of butter if there is not enough fat in the pot.)
Add tinned tomatoes and chicken stock.
Add Salt, Pepper and about a tablespoon of sugar.
Add diced butternut and simmer until butternut is cooked, about 20 - 30 minutes.
Add drained kidney beans and diced chippolata's - heat through and check flavour.
Add more salt or pepper if needed.
Serve in hot bowls, topped with croutons, diced bacon and coriander.