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Chaya
Paprika soup with beef and kidney beans
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Ingredients
Directions
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Heat the oil in a large soup pot and fry the onions on a low setting in about 5 minutes light brown.
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Add the bell peppers, garlic and spices and stir fry for a few more minutes. Add the tomato puree and cubes and fry for a few minutes.
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Take a few large spoonfuls of the soup from the pan and mash them with a hand blender. Return the pureed soup to the pan and add the stock with meat, 500 ml water, the stock cube, the vermicelli and kidney beans. Bring back to the boil and simmer for about 10 minutes on a low setting.
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Nutrition
345Calories
Sodium0% DV0g
Fat22% DV14g
Protein42% DV21g
Carbs10% DV30g
Fiber0% DV0g
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