Midnight soup

Ingredients for 6 servings:

• 1 gr. can/n kidney beans
• 1 can of baked beans
• 500 g minced meat, half and half
• 3 carrots
• 2 onions
• 500 g potatoes
• 2 bell peppers
• 1 can of corn
• 500 ml tomato(s), pureed
• 1 gr. can/n tomato(s), chopped
• 50 g gherkins
• 1 small can of pineapple, pieces
• 1 pack of feta cheese
• ½ cup crème fraîche
• Salt
• pepper
• Paprika powder
• 1 tsp vegetable broth, instant

Instructions

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

hearty meal for construction workers and removal helpers or as a party stew

Peel and dice the potatoes and carrots. Dice or finely chop the bell peppers, feta cheese, and gherkins. Brown the minced meat with the onions. Season generously with salt and pepper. Then add the kidney beans and baked beans, including their liquid, the strained corn, and all the diced ingredients, as well as the chopped and pureed tomatoes and the pineapple pieces. Season to taste with stock, salt, pepper, and paprika. Bring everything to a boil and then simmer on low heat for about 30-40 minutes, stirring occasionally. The stew is ready as soon as the potatoes are tender. Now add the crème fraîche and season again with salt, pepper, and paprika. Serve with baguette. It tastes best if you prepare it the day before, let it sit overnight, and then simply reheat it.