Midnight Soup

Ingredients for 8 servings:

• 300 g beef, e.g. from the topside
• 300 g pork, e.g. schnitzel
• 50 g lard or oil
• 250 g onion(s)
• salt and pepper
• Sugar
• Paprika powder, sweet
• 3 dashes of Tabasco
• Cayenne pepper and/or chili
• 1 liter meat broth (instant)
• 100 ml Madeira
• 1 stalk(s) leek
• 1 red bell pepper(s)
• 125 g celery
• 2 carrots
• 425 g kidney beans, from the can
• 425 g baked white beans in tomato sauce, from the can

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Not just a great party soup!

Cut the meat into thin strips and dice the onions, and fry in lard. After a few minutes, add all the spices, deglaze with Madeira wine and meat broth, and simmer for about 30-40 minutes. Finely slice the leek, dice the bell pepper, celery, and carrots. Add all the vegetables to the soup and simmer for about 10 minutes. Add both beans to the pot, let them simmer briefly, and season to taste if desired. Fresh baguette or flatbread goes wonderfully with this soup. Tip: You can also add mushrooms and/or corn to the soup.