Spicy vegetable bean soup

Ingredients for 8 servings:

• 400 g Cabanossi
• 500 g minced meat, mixed
• 500 g onion(s)
• 500 g bell pepper(s), colored
• 3 cloves garlic, more if desired
• 2 Pepper, maybe more
• 1 tsp, heaped thyme, dried
• 1 tsp sweet paprika powder
• 3 tbsp tomato paste
• ½ tbsp oil
• 2 cans of kidney beans (425 g each), drained
• 1 ½ liters vegetable broth
• some tomato juice, if necessary
• 250 ml red wine
• Salt
• Sambal Oelek or cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

sophisticated, easy-to-prepare soup – great to prepare for the party

Slice the Cabanossi. Roughly dice the onions. Clean and slice the bell peppers. Chop the garlic. Heat the oil in a large pot and fry the Cabanossi over medium heat, stirring frequently, for about 5 minutes. Add the ground meat, garlic, onions, chili peppers, thyme, paprika, and tomato paste. Continue to fry, stirring, until the meat is crumbly. Add the bell peppers, drained beans, broth, and wine (or a little tomato juice if you like). Bring the soup to a boil, cover, and simmer over low heat for about 10 minutes, until the bell peppers are tender. Season to taste with salt, sambal oelek, and cayenne pepper. Serve with fresh baguette or garlic bread. The remaining red wine is best enjoyed with the soup. The soup can be made the day before—it tastes even better when left to stand. It also freezes well in portions. Because it heats up well, we especially love the soup in autumn and winter.