Heat oil in a large pot over medium heat and sauté the onions and paprika. Stir potatoes, carrots, celery, onion and tomato paste and cook for 5 minutes. Add beans, tomatoes, stock and water. Cook and stir 30 minutes, or until vegetables are tender. Add the water.

Add the herbs and macaroni and cook for a further 15 minutes or until the pasta is tender. Cut the Braai-Style Sausage into rounds. Heat a pan with some oil and fry the Sausages for 1 minute per side. Serve on top of the soup.

This recipe was prepared by our celebrity chef, Jodi-Ann Pearton.