Fiery vegetable soup

Ingredients for 4 servings:

• 600 g Cabanossi
• 100 g tomato paste
• 1 ½ liters tomatoes, pureed or chopped
• 300 g green beans
• 8 bell peppers
• 1 small can of corn, approx. 150 g
• 4 onions
• 40 ml balsamic vinegar
• 80 ml olive oil
• 10 g sugar
• 3 pinches of caraway
• 1 tsp cayenne pepper
• 1 pinch of chili
• 1 cup of crème fraîche, approx. 150 g
• 500 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

Roughly chop the onions and bell peppers and place them in a large pot. Add salt, sugar, and half of the olive oil and cook gently over moderate heat. Stir every few minutes to release the roasted aromas from the bottom of the pot. After about 10 minutes, stir in the tomato paste and cook gently for another 10 minutes. While the peppers and onions are cooking, cut the Cabanossi into bite-sized pieces and break up the green beans. Now add the remaining ingredients (except the crème fraîche) to the pot and simmer for at least 45 minutes. Season to taste with vegetable stock, sugar, balsamic vinegar, salt, and cayenne pepper. Optionally, a little grated lemon zest gives the dish a light, fruity note.