Summary

Ingredients

• 20 g lard
• 1 carrot (s), grated
• 1 small Can / s tomato paste
• 3 onion (s) (vegetable onions), thick
• 1 kg pork, neck / comb
• 1 glass red wine
• 5 sausages, sausages or kabanos
• 4 cloves garlic
• 3 cans tomato (s), pizza tomatoes a (400g)
• 400 g beans, reen, (reen beans)
• 1 can kidney beans, (425g)
• 1 can beans (chili beans, 425g)
• 1 can corn
• 3 bell peppers, red, yellow, green
• 2 teaspoons caraway seeds
• 3 bay leaves
• 1 teaspoon thyme
• 1 teaspoon savory
• 750 ml meat stock
• salt and pepper
• Chili powder, to taste

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Instructions

1. Drain the lard in a large saucepan and fry the grated carrot and tomato paste. Halve the onion, cut into thin slices and gargle with.
2. Fry the diced pork in a pan and add to the onion mixture. Deglaze everything with 1 glass of red wine. Top up with meat stock. Add the bay leaves, thyme, caraway seeds and savory.
3. Add the green beans and the peppers cut into strips and simmer everything for about 20 minutes over a low heat.
4. Then pour the kidney beans onto a sieve, drain and rinse. Add with the chili beans (with liquid) and corn.
5. Cut the sausages into thick slices and add them to the soup. Season with chilli to taste and continue to simmer.
6. Finally, season again with pepper, salt and more chilli.
7. You can take fresh chilli peppers, cut open, remove the seeds and cut into fine strips. Then add it with the broth.
8. I use fresh, dried chili peppers when I don`t have them, which I grind in a grinder like a regular salt or pepper grinder.