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DescriptionA thick, smoky one-pan soup built mostly from tins and the freezer. Ready in about half an hour.

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Method (one step per line)Slice the sausage into rounds about 1cm thick. Heat the oil in a large pan over a medium heat and fry the sausage for 5 minutes, turning once, until the edges have browned. Add the onion and cook for a further 3 minutes, until softened and coated in the fat from the sausage. Drain the potatoes, halve any large ones, and add them to the pan. Pour in the water and stir in the soup seasoning until it dissolves, then bring to the boil. Add the frozen green beans, reduce to a simmer and cook for 10 minutes, until the beans are tender and the potatoes have heated through. Taste, season with black pepper, and serve with bread.

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