Bean soup with red wine

Ingredients for 3 servings:

• 1 jar white beans, 425 g drained weight
• 300 ml red wine, semi-dry (e.g. Dornfelder)
• 400 ml water
• 1 can tomato(s) (Pizza tomatoes)
• 2 large onions
• 4 tbsp olive oil
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 piece(s) Pepper, red, fresh
• 2 pieces of bell pepper(s), green and yellow
• 5 garlic cloves
• 1 lime(s), juice
• Vegetable broth, instant
• 500 g Mett (Thuringian)
• Mashed potatoes or mashed potatoes from the previous day
• Salt
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Good for using up leftovers

Finely dice the onions, chili peppers, and garlic and fry in heated oil. Add the beans with their vegetable water, red wine, water, and pizza tomatoes. Season with instant vegetable broth, thyme, oregano, salt, and a little sugar. Bring to a boil and simmer for about 30 minutes. Meanwhile, dice the bell peppers and form the ground beef into small dumplings. Add the dumplings after 10 minutes of cooking, followed by the diced bell peppers after another 15 minutes. Stir in enough mashed potatoes to achieve the desired consistency. Season to taste with salt and lime juice.