Warm and Hearty: Cooking Spicy Soup with Sausages and Beans 0 10

Ingredients for 3-4 servings

• vegetable broth or water - 700 ml

• canned white beans - 200 g

• canned red beans - 200 g

• "Hunting" sausages - 150 g

• tomatoes in their own juice - 250 g

• red bell pepper - 50 g

• red chili pepper - 10 g

• onion - 1 large onion

• garlic - 2 cloves

• tomato paste - 50 g

• parsley - a few sprigs

• oregano - a couple of sprigs

• olive oil - 2 tbsp

• freshly ground black pepper - to taste

Preparation

• For the broth, chop the onion and carrot into large pieces, place them along with the other ingredients in a pot and pour in 700 ml of water. Bring to a boil, then simmer for another 40 minutes. Strain the finished broth.

• Rinse the beans under running water and drain them in a colander.

• Finely chop the onion and garlic, and slice the sausages into 1–1.5 cm thick rounds.

• Cut the bell pepper and chili pepper, remove the seeds and partitions, and dice them into small cubes.

• Tip: You can adjust the spiciness of the soup by changing the proportions of the chili pepper. However, we do not recommend omitting it completely: it is necessary for a harmonious balance of flavors.

• Heat the oil in a pot and sauté the sausages, chili pepper, onion, and garlic over medium heat for 5–7 minutes.

• Add the tomato paste and sauté for another 3 minutes.

• Add the beans and chopped tomatoes. Pour in half of the prepared broth and bring the soup to a boil.

• Add oregano to the soup, season with salt and pepper, and simmer for 10 minutes over low heat.

• Combine the soup with the remaining broth. Add the bell pepper and cook for another 5 minutes.

• Finely chop the parsley and add it to the soup.

• Cover the soup with a lid and let it sit for 15 minutes.