Easy Sausage, Bean & Vegetable Soup
16 August 2026
Recipes - Soup - Main Course - Gluten Free
Whenever I have vegetables in the fridge that I’m worried are going to go off and I’m not quite sure what to do with them, I make soup. I pretty much follow the same formula every time, and somehow it’s always really yummy.
I start with a protein and brown it first, usually sausage, because it adds so much flavor. Then remove it from the pot. Next, I sauté onion with whatever vegetables I have on hand, usually things like celery and carrot, and I always add garlic.
My go-to seasoning is simple: salt, pepper, garlic powder, onion powder and paprika. You really can’t go wrong with that combination.
From there, I add 1.5 litres of water and beef bone broth, then build the soup around whatever needs using up. Most often that means leafy greens like spinach, chard or kale, and I’ll usually throw in a can of beans as well for some extra fibre, protein and nutrients.
The base is really just sausage, onion, garlic, broth and those same few spices, and everything else can change depending on what’s in the fridge. It’s one of my favourite ways to avoid food waste, use up vegetables and somehow end up with a really comforting meal without needing an exact recipe.
Prep Time: 15 mins
Cook Time 35 mins
Total Time: 50 Mins
Serves: 4-6 people
INGREDIENTS
3 Cumberland sausages, sliced
½ large white onion, diced
3 celery stalks, chopped
4 carrots, cubed
3 garlic cloves, crushed
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
1.5 L water
2 tbsp Nutra Organics Beef Bone Broth powder (or stock of choice)
1 bunch rainbow chard, chopped
1 can mixed beans, drained and rinsed
½–1 tsp salt, to taste
Plenty of freshly cracked black pepper
Fresh parsley, chopped
Approx. 1 tbsp fresh dill, finely chopped (optional)
DIRECTIONS
Slice the Cumberland sausages and brown them in a large soup pot. Once browned, remove them from the pot and set aside.
In the same pot, sauté the diced onion, celery and carrots until they begin to soften.
Add the crushed garlic, paprika, onion powder and garlic powder. Stir and cook for about 1 minute until fragrant.
Add 1.5 L of water and 2 tablespoons of Nutra Organics Beef Bone Broth powder (or stock of choice). Stir well.
Add the chopped rainbow chard. Season with about ½ teaspoon of salt to start and plenty of freshly cracked black pepper.
Bring to a gentle boil, then reduce to a simmer. Cook for approximately 20–25 minutes, or until the carrots and celery are tender.
Drain and rinse the mixed beans. Add them to the soup along with the browned sausage and simmer for another 5–10 minutes.
Turn off the heat and stir through the chopped parsley and a small amount of fresh dill.
Taste and adjust the salt and pepper as needed.
Optional: If the soup needs a little brightness at the end, add a small squeeze of fresh lemon juice.
A FEW NOTES
You can use any sausage you like here. Cumberland or spicy Italian sausages work really well because they add so much flavour to the broth.
The vegetables are very flexible - use whatever you have in the fridge. Carrot, celery, zucchini, spinach, potatoes, cabbage, kale and chard all work well.
If using canned beans, drain and rinse them first and add them towards the end so they don’t become too soft.
Add leafy greens according to how quickly they cook. Heartier greens like chard or kale can go in earlier, while spinach only needs a few minutes at the end.
Start with less salt and adjust at the end, as both the sausage and bone broth can already be quite salty.
Fresh herbs are best stirred through once the heat is off. Parsley and chives work with almost anything, and a little dill is really nice in this version.
The soup keeps well in the fridge for around 3–4 days and usually tastes even better the next day.
Enjoy!
