Styrian cream of bean soup

Ingredients for 2 servings:

• 150 g dried scarlet runner beans
• 350 ml beef broth
• 1 tbsp butter
• 50 g onion(s), cut into not too fine cubes
• 1 clove(s) garlic, finely chopped
• 1 tsp tomato paste
• ½ tsp paprika powder
• ½ tsp Pul Biber
• 1 tbsp, heaped horseradish from the jar
• 1 tsp savory, dried
• 1 small tomato(s), peeled, in small cubes
• 50 g red bell pepper(s), cut into small cubes
• Salt and pepper, freshly ground
• 30 g bacon cubes, cut into small pieces
• 1 slice(s) toast bread, diced
• 2 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

spicy, piquant

Soak the beans overnight. The next day, cook in lightly salted water for about 1 hour. Then drain. Heat butter in a saucepan and fry the diced onions until they begin to brown. Sauté the tomato paste, paprika, and garlic. Top up with the broth, add the drained beans, and bring everything to a boil. Blend the bean soup thoroughly in a blender and pour back into the pan. Add a little more broth, if desired. Stir in the pul biber, horseradish, savory, diced tomatoes, and diced bell peppers, and simmer for about 5 minutes. Season with salt and pepper. Meanwhile, fry the bacon and toast in a pan with a little oil until crispy. Ladle the soup into two bowls, place 1 tablespoon of crème fraîche in the center of each, and sprinkle the bacon and bread cubes over the soup. Serve with some farmhouse bread or baguette.