Sausage Soup

November/December 2007

Your rating: None Average: 3.7 (23 votes)

Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer.

Sausage Soup

3 Reviews for Sausage Soup

Love it!

I made it in a stock pot instead of a Dutch Oven. I also doubled the recipe. It is fantastic and I will make it again. I found it to be flavorful with the right amount of zing! I only had one tsp. of anise left in my container. I wasn't able to double that but it was still great!

Filling and easy!
Tasty soup!

I doubled the garlic and added crushed red pepper, as "delicate" and "subtle" flavoring translate into "tasteless" in my book! I also had to add a little salt.
This was a pretty good soup, all in all...I had to transfer to a stock pot, as all the veggies did not fit into my dutch oven.

low in calories

Tasty & filling soup, with a very subtle aniseed flavor. I omitted the olives as I don't care for them, and added a little salt to make up for their absence. I found that the recipe made only 8 x 1.75 cup servings, not 12 as suggested.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner