Sausage and Bean Winter Soup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Potage Haricots-Saucisses–the perfect comfort food for a miserable winter night.


  • 200 g dried white haricot beans
  • 2 tbsp olive oil
  • l00 g thick-cut bacon, cubed
  • 2 onions, finely diced
  • 2 cloves of garlic, crushed, peeled and chopped
  • 2 carrots, finely diced
  • 2 sticks of celery, finely diced
  • 1 litre chicken stock
  • 1 bay leaf
  • sea salt
  • freshly ground black pepper
  • 3 spicy Toulouse sausages (about 350–400g)
  • a bunch of flat-leaf parsley, chopped


    Soak the beans overnight in a saucepan of cold water. The next day, drain them, rinse well and return to the pan. Cover with water, bring to the boil and simmer for 1 hour. Skim off any froth that rises to the top during cooking. Drain and set aside.

    Heat the oil in a large saucepan and cook the bacon for 5 minutes until golden. Add the onions, garlic, carrot and celery, and gently sauté for 5 minutes. Pour in the stock, add the bay leaf and seasoning, and stir. Add the sausages whole and simmer for 25 minutes with a lid on the pan.

    Add the drained haricot beans and simmer for a further 10 minutes. Remove the sausages, slice them and return the slices to the pan. Sprinkle the soup with chopped parsley and serve.