Midnight Soup or Cabanossi Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Cabanossi, approx. 30 cm long, thick
- 0.5 kg ½ minced meat, mixed
- 2 bell peppers, red and green
- 1 can corn, tender young, approx. 400 g
- 1 can kidney beans, approx. 500 g
- 2 large onions
- 4 garlic clove (s)
- 500 g tomato (s), passed
- 1 bunch parsley
- 1 cup whipped cream, approx. 200 g, 30% fat (optional)
- some chili powder
- salt and pepper
- some olive oil
- some red wine, drier
- 1 medium onion (s), red
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in oil and fry the finely chopped garlic and diced onions. Cut the Cabanossi into quarter slices, add and fry for about 5 minutes. Add approx. 200 ml red wine and let it boil down a little. Then cut the peppers into small pieces and stir in with the beans and corn. Add the tomatoes and pour in as much water as you like the soup, thick or liquid. Cook for about 20 minutes on a medium flame and season with salt, pepper and chilli to taste.
- Finally cut the red onion into half rings, chop the parsley and stir in. Add the cream if you like (it will soften the spiciness a little).
- Let it boil for another 5 minutes and then it is best to let it rest for 1-2 hours before reheating and serving the soup. It also tastes very good when left to sit overnight.
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