Spicy corn and bean soup

Ingredients for 6 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 large onion(s)
• 1 garlic clove(s)
• 1 point bacon
• 500 g minced meat of your choice
• 1 gr. can/n kidney beans (850 g)
• 1 can corn kernels (280 g)
• 1 pack of chopped tomatoes (500 g)
• 2 liters of broth, hot
• ½ tsp cayenne pepper
• herbal salt
• n. B. cheese, grated
• Parsley
• Pepper, freshly ground

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash, trim, and finely dice the bell peppers. Peel and dice the onions and garlic cloves. Roughly chop the bacon and place it in a suitable pot. Add the diced onions and garlic. Fry until translucent, stirring occasionally. Add the ground beef and fry until crumbly. Add the diced bell peppers and fry for a moment. Drain the kidney beans and corn kernels and add them to the pot along with the tomatoes. Now add the broth. Start with half the amount, then add the broth if desired. Season with cayenne pepper. Simmer uncovered for 30 minutes and season with salt and pepper. Grate the cheese and finely chop the parsley. Mix both and serve with the soup, or stir the cheese and parsley into the soup at the end (just before serving). Flatbread is delicious with this soup. The soup can easily be prepared in advance and kept warm until ready to serve. Then just add the cheese and parsley. Note: This is a basic, medium-sized version for you to try first. Depending on your taste, you can increase the amount of diced bell peppers, change the ratio of beans to corn (more corn makes the soup sweeter), or use less or more meat (I cook it without bacon).