Weaver’s Sausage Sensation

Weaver’s Sausage Sensation.

 

2 large carrots,

1 large parsnip,

1 large potato,

1 large onion,

1 large turnip (white).

1 pint of vegetable stock

4 sausages cut into chunks (Linda McCartney red onion and rosemary)

Half a savoy cabbage -  shredded

Handful of runner beans topped, tailed and cut into pieces,

Tin of chopped tomatoes

Tin of cannelini beans,

Put carrot, parsnip, potato, onion and turnip into large casserole.

Add vegetable stock (made with a cube) to cover and cook in the oven for three quarters of an hour until the vegetables are cooked.

Take  out of the oven and add –sausages, cabbage, runner beans, chopped tomatoes and cannelini beans,

Cook for another half hour.  

Serve in large soup bowls.