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Paprika soup with beef, kidney beans and tomato
Try this pepper soup with beef, kidney beans and tomato
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Ingredients
- 2 tablespoon olive oil
- 2 onion shredded
- 3 Red pepper in small blocks, without seeds
- 2 clove garlic
- 1 tablespoon paprika
- 1 teaspoon cumin powder (djinten)
- 1 mespoint chili powder
- 70 gram tomato paste tin can
- 400 gram tomato cubes look
- 2 pot beef broth with meat
- 1 beef broth tablet
- 25 gram vermicelli crumbled
- 400 gram kidney beans rinsed, drained, canned
Kitchen Stuff
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, the garlic and the spices and stir fry for a few more minutes.
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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.
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Return the pureed soup to the pan and add the stock with meat, 500 ml water, the stock cube, the vermicelli and the kidney beans.
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Bring back to the boil and simmer for about 10 minutes on a low setting.
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30 minMain dishgreen bean, peanut oil, sunflower oil, cumin powder (djinten), onion, Red pepper, curry powder, leeks, baking flour, root, coconut milk, vegetable stock, herbal broth, rice, egg,vegetable curry with egg and rice -
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25 minMain dishRed pepper, rice, olive oil, half-to-half minced, minced beef, minced lamb, garlic, dried Provençal herbs, fresh parsley, paprika, onion, egg, sifted tomato, sour cream,peppers stuffed with minced meat
Nutrition
245Calories
Sodium0% DV0g
Fat12% DV8g
Protein18% DV9g
Carbs9% DV28g
Fiber0% DV0g
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