Pepper And Sausage Soup Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4


 Red peppers4
 Potatoes6 Medium
 Pork drippings1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs)
 Stock4 Pint
 Salt1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Rosemary1 Pinch
 Cream2⁄3 Cup (10.67 tbs)

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 mg

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


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.