Red Spicy Bean Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 can beans, brown
- 1 can beans, white
- 650 g potato (s)
- 1 packet soup greens
- 1 tablespoon, heaped tomato paste
- 1 tablespoon, heaped Ajvar, fiery
- 400 g Kasseler neck
- 8 sausages your choice
- 1 liter broth
- 1 teaspoon salt and pepper, coarse, from the mill
- 2 onions)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into small cubes and add the two types of beans to the pot. Add half of the broth. Also cut the ingredients from the soup greens into small cubes and stir in together with the tomato paste and the ajvar. Heat the plate on medium heat.
- Briefly fry the sausages (fresh sausage for me) in the pan with olive oil. Cut the smoked pork into coarse pieces approx. 2 - 4 cm in size and fry all over with the two chopped onions.
- Then add all the sausages, the Kassel pieces and the onions to the soup that is now hot. Season to taste with a teaspoon of salt finely (or coarsely freshly ground) and black pepper from the mill and simmer for about 30 minutes, stirring frequently. Every now and then, depending on your needs and the desired consistency, add stock.
- Serve with fresh baguette.
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