Paprika soup with beef, kidney beans and tomato

Name: paprika soup with beef, kidney beans and tomato
Total time: 30 min
Yield: 4
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

Try this pepper soup with beef, kidney beans and tomato

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

kitchen tassel

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.
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.