John Myers
Ingredients for 6 servings:
- 2 m.-sized onion(s)
- 500 g minced beef
- 1 can kidney beans
- 1 gr. can/n beans, white with soup vegetables
- 1 can of beans (chili beans)
- 1 red bell pepper(s)
- 1 bell pepper(s), green
- ½ bottle of tomato ketchup
- 2 peppers, mild
- salt and pepper
- Paprika powder, sweet
- Parsley, fresh
- possibly cayenne pepper
- lots of oil
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
We call it Bollersuppe because it’s good for…
Slice the onions into rings. Wash, deseed, and finely chop the bell peppers. Place the kidney beans in a colander, rinse under running water, and let them drain. Do the same with the chili beans. Heat oil in a pot (enough to cover the bottom of the pot). Sauté the onions until translucent. Add the ground beef and fry until crumbly. Season with salt and pepper. Add the ketchup, beans, bell peppers, and chili peppers to the pot. Once you’ve added the can of white beans to the pot, fill it with water and pour the liquid into the pot. Bring to a boil, then simmer for 20 minutes. Season to taste with paprika, salt, and pepper. Finally, add some finely chopped parsley. This soup is truly delicious and can be prepared the day before. It’s also suitable for freezing. If you like it spicier, use hot chili peppers and season with cayenne pepper.
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