|100g / 4oz sausage (such as kabanos) - see Cook's Notes|
|200g / 8oz chickpeas|
|200g / 8oz Haricot beans - see Cook's Notes|
|1 sweet red pepper (bell)|
|4 ripe medium tomatoes|
|550ml / 1 pint vegetable stock|
|1 tablespoon tomato concentrate (or 2 tablespoons tomato ketchup)|
|1 medium onion|
|3 garlic gloves|
|2 teaspoons of balsamic vinegar|
|1 tablespoon fresh chopped basil|
|2 teaspoons of sweet paprika|
|2 tablespoons of vegetable oil|
|Salt and pepper to taste|
Peel the onion and roughly chop it.
Cut the tomatoes in half.
Remove the stalk, seeds and pith from the red pepper then roughly chop into small cubes.
Remove the skin from the sausage (if using kabanos), then slice.
The choice of sausage for this recipe is up to you but we suggest the Polish sausage kabanos. These are readily available in supermarkets but sometimes are only sold on the fresh meat counter. Alternatives include a chunky German sausage, chorizo, or a good quality Lincolnshire sausage.
Kabanos is a pork sausage from Poland which is spiced and dried, it can be eaten without cooking although we roast ours for this recipe. The pork meat of a kabanos (kabanosy in the plural) is held within a coating which originally would have been part of the pig's stomach. Nowadays though the coating is not natural and for this soup we remove it because it can be very chewy.
Our suggestion of a mixture of chickpeas and Haricot beans can also be varied to your particular favourite. Red kidney beans make a good alternative. Paprika is a key ingredient and we suggest sweet paprika. If you prefer a slightly "hotter" soup then use hot Paprika but taste as you go along because the strength of hot Paprika is very variable.
Spread the sausage, tomatoes, onions, garlic and sweet pepper on the baking tray, drizzle with vegetable oil and place under the grill.
Cook for about 15 minutes turning the vegetables and sausage once to ensure they are evenly cooked.
Put half the sausage, red peppers and onions to one side to add to the soup later.
Squeeze the garlic cloves out of their skins and add to the mixing bowl with the stock, the other half of the red peppers and onions then blend until smooth.
Serve the soup into bowls then tear the basil (or finely chop) into small strips and scatter over the top.