Spanish · Dinner
Sausage and Pepper Soup
A rustic Spanish soup built on pork sausage simmered with bell peppers, onion, and smoked paprika in a tomato-chicken broth. Sherry vinegar brightens the finish, while potato adds body. Served hot with crusty bread alongside, it delivers a smoky, savory profile typical of Iberian cocina de cuchara.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
560Calories
29.8gProtein
38.5gFat
24.4gCarbs
8.1gSugar
4.9gFiber
1202mgSodium
74mgChol
13.1gSat Fat
1010mgPotassium
72mgCalcium
3.4mgIron
0.8mcgVitamin B12
52mgVitamin C
gluten-free
low-carb
low-cholesterol
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Crumble the sausage out of its casing, dice the onion and bell pepper, mince the garlic, and dice the potato into small cubes.
2
Sear
Heat olive oil in a medium saucepan over medium-high heat and brown the sausage for 4–5 minutes, breaking it up, until no pink remains.
3
Sweat
Add onion and bell pepper to the saucepan and cook over medium heat for 5 minutes, stirring occasionally, until the onion turns translucent.
4
Bloom
Stir garlic and smoked paprika into the saucepan and cook over medium heat for 1 minute until the raw smell fades and paprika darkens.
5
Simmer
Add canned tomato, chicken stock, and potato to the saucepan, bring to a boil, then simmer over medium-low heat for 20 minutes until potato is tender.
6
Finish
Stir in sherry vinegar, salt, and black pepper, then taste and adjust seasoning until balanced.
7
Plate
Ladle the soup into a bowl, scatter parsley over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g pork sausage, casings removed
- 2 tbsp2 tbsp olive oil
- 11 small onion
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 cup480ml chicken stock
- 5.2 oz150g potato
- 2 tsp2 tsp sherry vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tbsp2 tbsp parsley
