Vegetable soup with sausage

stew-vegetarianIngredients for 4 people:

4 sausages,
50 a dag of potatoes,
2 medium carrots,
2 onions,
1 fish backpack,
1 a piece of celery (15 day),
1 average cf,
15 a dag of frozen beans, 15 a dag of frozen peas, half a bunch of parsley,
6 glasses of chicken soup (instant), 1 spoon of oil, salt, pepper, grated nutmeg

Preparation method:
Wash thoroughly, then peel the potatoes, two medium carrots, kalarepkÄ—, one medium leek and a small piece of celery. Cut all prepared vegetables into small pieces. Bring to a boil in a large pot 6 glasses of chicken soup (instant). Toss in the potatoes, cook through 20 minutes in broth. Po 5 add the rest of the vegetables in minutes of cooking, also frozen peas and beans. Season to taste (pointedly) sole, pepper and nutmeg. Cut the sausages into slices, toss briefly into lightly boiling broth, to warm them up. Peel two onions, cut into equal slices. Heat one tablespoon of oil in a frying pan, fry the onion rings until brown, constantly stirring. Rinse well o-rinse half a bunch of parsley under running water, dry on a cloth, chop finely. Pour the ready-made vegetable soup with wieners to four (previously warmed up) plates. Before serving, already on the plates, sprinkle the soup with fried onion and chopped parsley. A dish prepared in this way can certainly constitute a complete meal, especially on warmer days, when we do not have an appetite for anything “heavy”. We can additionally serve fresh white bread with the vegetable soup (for example, a baguette) or croutons.

Preparation time: 35 minutes,

1 portion = 390 kcal