Hearty Cabanossi Pepper Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 Cabanossi
- 3 bell peppers, red, yellow, green
- 1 onion (s)
- 750 ml vegetable broth or clear broth
- 2 tablespoon, heaped tomato paste
- 1 can tomatoes, chunky
- salt and pepper
- Paprika powder
- garlic
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Clean and chop the onions and peppers, chop the Cabanossi and sauté everything in a little oil. Add the chopped tomatoes and tomato paste. Let simmer for a moment. Add the broth and simmer for 15 minutes. Add a pinch of sugar.
- If necessary, add a little water if it boils down too much. Then season with salt, pepper, garlic and paprika to taste.
- Tips:
- If it can be a little higher in calories: 2 - 3 tablespoons of sour cream make the soup a little creamier and milder.
- The soup can also be spiced up with pineapple or tangerines and is also great as a late soup at parties.
- If you like it a little crunchy, you can also use additional zucchini.
- Ciabatta or baguette go well with non-low carbers.
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