John Myers
Contents
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Ingredients
- 350 g Tinned tomato pieces
- 400 g Canned kidney beans
- 250 ml Vegetable broth
- 200 g Freshly diced beef goulash
- 1 tbsp Olive oil
- 1 Chopped onion
- 1 Garlic clove chopped
- 1 Green sweet peppers freshly cut into strips
- 1 Green chilli peppers finely chopped
- 1 pinch Herbal salt
- 1 pinch Black pepper from the mill
- 1 pinch Chilli (cayenne pepper)
- 1 tbsp Seasonal herbs finely chopped
Instructions
- Fry the meat cubes. Add onions, peppers and fry a little. Then add chilli peppers and garlic and also sweat briefly.
- Now add the remaining ingredients to the pot. How much broth is up to you, depending on how thick you want the soup.
- Now the soup is cooked for about 1.5 hours over low heat with the lid closed. Then add the spices to taste and stir in the herbs at the very end. We ate a piece of bread with the soup, so I was able to wipe the plate so that no crumbs remained
Nutrition
Serving: 100gCalories: 116kcalCarbohydrates: 9.3gProtein: 5.3gFat: 6.3g
