Summary

Ingredients

• 1 red pepper (s)
• 1 green pepper (s)
• 1 large vegetable onion (s)
• 1 clove garlic
• 1 point bacon
• 500 g minced meat your choice
• 1 gr.can kidney beans (850 g)
• 1 can corn kernels (280 g)
• 1 packet tomato (s), diced (500 g)
• 2 liters broth, hot
• 0.5 teaspoon ½ cayenne pepper
• Seasoned Salt
• cheese, grated
• parsley
• Pepper, freshly ground

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Instructions

1. Wash, clean and dice the peppers. Peel and dice the onions and clove of garlic.
2. Roughly chop the bacon and place in a suitable saucepan. Add onion and garlic cubes. Fry until translucent while turning. Add the minced meat and fry until it is crumbly. Add the pepper cubes and fry for a moment. Drain the kidney beans and corn kernels and add to the saucepan with the tomatoes. Now pour in the broth. First start with half the amount, possibly adding up to the full amount as desired. Season with cayenne pepper.
3. Simmer in an open pot for 30 minutes and season with salt and pepper.
4. Grate cheese, finely chop parsley. Mix both and serve with the soup or stir cheese and parsley into the soup at the end (just before serving).
5. Flatbread tastes good with it.
6. You can pre-cook the soup ready-made and keep it warm until serving. Then just add cheese and parsley.
7. Note: This version is a medium basic version to try out for the first time. Depending on your taste, you can definitely increase the amount of diced paprika, change the ratio of beans and corn (more corn makes the soup sweeter) or use less or more meat (I cook it without bacon).