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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
-
Heat the oil in a large soup pot and fry the onions on a low setting in about 5 minutes light brown.
-
Add the bell peppers, the garlic and the spices and stir fry for a few more minutes.
-
Add the tomato puree and cubes and fry for a few minutes.
-
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.
-
Bring back to the boil and simmer for about 10 minutes on a low setting.
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Nutrition
245Calories
Sodium0% DV0g
Fat12% DV8g
Protein18% DV9g
Carbs9% DV28g
Fiber0% DV0g
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