Spicy Vegetable – Bean Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 g Cabanossi
- 500 g minced meat, mixed
- 500 g onion (s)
- 500 g paprika (s), colored
- 3 cloves garlic, possibly more
- 2 hot peppers, possibly more
- 1 teaspoon, heaped thyme, dried
- 1 teaspoon paprika powder, noble sweet
- 3 tablespoon tomato paste
- 0.5 tablespoon ½ oil
- 2 cans kidney beans (45 g each), drained
- 1 ½ liter vegetable stock
- some tomato juice, possibly
- 250 ml red wine
- salt
- Sambal Oelek or Cayenne Pepper
Print Recipe
Pin Recipe Instructions
- Cut the cabanossi into slices. Roughly dice the onions. Clean the peppers and cut into strips. Chop the garlic.
- Heat the oil in a larger saucepan and fry the Cabanossi over a medium heat for about 5 minutes, turning frequently. Add the minced meat, garlic, onions, peppers, thyme, paprika powder and tomato paste. Continue frying, stirring, until the meat is crumbly.
- Add the peppers, drained beans, stock and wine (also a little tomato juice if you like). Bring the soup to the boil and cook covered over low heat for about 10 minutes until the peppers are soft. Season to taste with salt, sambal oelek and cayenne pepper.
- Fresh baguette or garlic bread is served with it. It is best to drink the rest of the red wine with it.
- The soup can easily be prepared the day before - it tastes even better when pulled through. It can also be frozen very easily in portions. Since it heats up well, we love the soup especially in autumn and winter.
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