Spanish pepper soup

Ingredients for 4 servings:

• 150 g beans (dried white beans)
• 750 g beef
• 150 g onion(s)
• 1 garlic clove(s)
• 200 g bell pepper(s), green
• 2 tbsp oil
• 10 olives, green or black
• 1 small can of tomatoes, peeled (240 g net weight)
• 1 liter of water
• 2 tsp salt
• ¼ tsp cayenne pepper
• 1 tbsp pepper, green, pickled
• 1 tsp oregano, chopped
• ¼ tsp basil, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Soak the beans in cold water the day before. Wash the beef, pat dry, and dice. Peel and thinly slice the onions. Peel and crush the garlic clove. Halve the bell peppers, remove the stems and seeds, wash, and dice. Chop the olives. Heat the oil in a large pot. Add the diced meat, sliced ​​onions, and garlic, and sauté briefly. Add the olives, diced bell peppers, and canned tomatoes along with the broth. Bring to a boil briefly a few times. Add the water. Add the salt, cayenne pepper, green pepper, oregano, and basil, and simmer the soup over low heat for 2-2.5 hours. If the soup starts to reduce too much, add a little more water.