Summary

Ingredients

• 3 bell pepper (s) (red and green)
• 3 onion (s) (vegetable onions)
• 1 small Can (s) beans, white
• 1 small Can (s) kidney beans
• 1 small Can (s) beans, green
• 1 small Bottle sauce (chilli sauce)
• 500 g tomato ketchup
• 1 liter meat broth
• 2 cans tomato (s), cut into pieces
• Oil for frying (optionally also 100 g rendered fat bacon, diced)
• Basil, dried
• Tabasco
• sugar
• salt and pepper
• 2 bay leaves
• 500 g minced meat, half and half

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Instructions

1. Take a very large saucepan - the ingredients are enough for about 7 liters of soup.
2. Clean the peppers and peel the onions. Cut into coarse pieces and sauté in sufficiently heated oil or in the rendered fat bacon for approx. 7 minutes.
3. Then deglaze with the meat stock and add the green, red and white beans along with the chopped tomatoes, the chili sauce and the tomato ketchup. Let this simmer for half an hour.
4. In the meantime, fry the minced meat separately and add to the soup after half an hour has elapsed. Now season the soup with basil, salt, pepper, the two bay leaves, sugar (it is best to start with 1 tablespoon) and Tabasco (be careful, only add one or two sprinkles first and then try first!). Now simmer for another 15-20 minutes (until the pepper and onion pieces are soft and the soup tastes really spicy). At the end of the cooking time, remove the bay leaves from the soup.
5. Warm, crispy ciabatta goes very well with the soup.
6. The soup is relatively thick. You can add another can of tomatoes or more ketchup or more meat broth to the soup as you like.