Organic bean soup slightly varied

Ingredients for 10 servings:

• 400 g bacon, smoked or raw
• 3 large onions
• 2 red bell peppers, finely chopped
• 1 yellow bell pepper(s), finely chopped
• 3 tbsp vegetable oil
• 2 large cans of white beans with soup vegetables
• 1 gr. can/n kidney beans
• 1 gr. can/n kidney beans with chili
• ½ bottle of tomato ketchup
• 3 cups sour cream
• ¾ liter red wine
• 1 cube of stock
• 2 bay leaves
• Sugar
• Salt
• pepper
• Paprika powder, sweet
• Paprika powder, hot
• 1 dash of lemon juice
• Thyme
• marjoram
• savory
• 10 Debreczin sausages

Instructions

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

Finely dice the bacon. Peel the onions and dice them slightly larger. Heat the oil in a large pot, fry the bacon cubes, and brown them. Add the diced onions and fry until translucent. Now add the beans, tomato ketchup, bell peppers, sour cream, red wine, stock cubes, and bay leaves. Season to taste with sugar, salt, pepper, both types of paprika, a dash of lemon juice, thyme, marjoram, and savory. The stew should be sweet and sour. Bring to a boil, then simmer covered on low heat—the longer the better. Be careful, it tends to stick to the bottom of the pot, so stir frequently. For the last 30 minutes, add the Debrecziner cheese (cut into 0.5–1 cm thick slices) and simmer. Serve hot. Baguette or flatbread goes well with it. Serve with a cold beer.