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Sausage and Vegetable Soup
with green beans / turnips

Active: 55 Total: 55

It just doesn't get much more comforting than a bowl of rich, herby soup. Our version features sausage for hearty protein and loads of vegetables. A splash of vinegar gives it a bright finish.
Smarts: Remember that soup is mostly water, so check it several times during cooking and add salt as needed.



Sausage and Vegetable Soup:
  • Carrots - 6 oz , chopped
  • Celery - 2 stalks , thinly sliced
  • Onions, medium - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Turnips - 6 oz , peeled and chopped
  • Green beans, frozen - 8 oz , defrosted
  • Sausage, any smoked or raw links - 12 oz , sliced
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 1 Tbsp
  • Oregano, dried - 1 tsp
  • Paprika - 1/2 tsp
  • Bay leaves - 1
  • Thyme, fresh - 2 sprigs
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Stock, any type - 6 cups
  • Vinegar, apple cider - 1 Tbsp


  1. Carrots / Celery / Onions / Garlic / Turnips - Prep as directed. Store carrots, celery, and onions in one container. Store garlic and turnips together in a different container. (Can be done up to 5 days ahead)

  2. Green beans - Defrost. Use cut green beans or trim into bite-sized pieces. (Can be done 1 day ahead)

  3. Sausage - Slice sausage into rounds. (Can be done 1 day ahead)

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  1. Heat a Dutch oven with cooking oil over medium heat. Add carrots, celery, and onions to heated oil along with a pinch of salt. Saute until vegetables begin to soften, 5 to 6 minutes.

  2. Add garlic, turnips, and sausage and continue cooking for another 3 to 4 minutes.

  3. Stir in tomato paste, oregano, and paprika and continue cooking until evenly combined, 1 to 2 minutes more.

  4. Add bay leaves, thyme sprigs, tomatoes (with their juices), green beans, and stock to the pan. Bring to a simmer and reduce heat to low. Cover the pan and let the soup simmer until vegetables are tender, 15 to 20 minutes.

  5. Remove pan from heat. Remove and discard bay leaves and thyme sprigs. Stir in vinegar and season to taste with some additional salt and pepper.

  6. Ladle hot soup into serving bowls and enjoy!



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