Ingredients
- 125 g spring onions
- 2 cloves of garlic
- 1 small red chili peppers
- 500 g sweet peppers
- 250 g mushrooms
- 400 g drained kidney beans (canned), rinsed
- 2 twigs rosemary
- 1 kg minced beef
- 250 ml red wine
- 1 L vegetable broth
- 800 g diced tomatoes (can)
- salt, pepper
- ketchup
Preparation
1. Clean the spring onions and finely chop the white part. Cut the green part into rings.
2. Peel the garlic. Clean, core and finely chop both chili peppers.
3. Clean and dice the bell peppers, clean the mushrooms with a brush or cloth and depending on the size, either quarter or dice. Finely chop the rosemary leaves.
4. Heat the pot on highest level up to the roasting window, switch to a low level and roast the minced meat in batches until it crumbles.
5. Roast with the last portion of chopped spring onions, garlic and the chili pepper. Gradually add the diced pepper, mushrooms and as well rosemary.
6. Deglaze with red wine, pour vegetable broth over top and add kidney beans. Season well with salt and pepper.
7. Heat the pot on highest level up to the vegetable window, switch to a low level and cook the soup for approx. 15 minutes in the vegetable area.
8. Add the green onion rings and season the soup with salt, pepper and ketchup until it is spicy.
Tip
- Add a dollop of crème fraîche to the soup to serve.
This recipe has been tested and approved by AMC.
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