A warm and comforting soup perfect for chilly autumn evenings.
Slice the smoked sausage into bite-sized pieces.
Ensure the sausage pieces are evenly sized for consistent cooking.
Heat olive oil in a frying pan and cook the sausage until browned.
Browning the sausage enhances its flavor and adds depth to the soup.
Dice the potatoes, carrots, celery, onion, and green pepper.
Cut the vegetables into uniform pieces to ensure even cooking.
In a large soup pot, combine beef stock, diced vegetables, and minced garlic. Bring to a boil.
Stir occasionally to prevent sticking and ensure even cooking.
Reduce heat and simmer until the vegetables are tender, about 20 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Add the cooked sausage, kidney beans, tomato paste, salt, and pepper to the pot. Stir well.
Taste and adjust seasoning as needed at this stage.
Simmer for an additional 10 minutes to blend flavors.
Stir occasionally to prevent ingredients from settling at the bottom.
Add the green pepper and parsley, and simmer for another 5 minutes.
Adding fresh ingredients at the end preserves their vibrant color and flavor.
Serve the soup hot, garnished with additional parsley if desired.
Pair with crusty bread for a complete meal.
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