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🍲 Crunchy Bean Soup with Bacon and Bell Pepper

525 kcal · 30 min · 4 servings

Ingredients

• canned white beans 500 g
• belly bacon 400 g
• yellow onions 3 pcs
• red peppers 2 pcs
• fresh chives 10 g
• butter 2 tbsp
• sweet paprika pinch
• beef broth 600 ml
• light balsamic vinegar 1 tbsp
• salt pinch
• ground black pepper pinch

Instructions

1. 1. Place the beans in a colander and rinse them thoroughly under running water.
2. 2. Let the beans drain well.
3. 3. Cut the pork belly into coarse cubes.
4. 4. Place the bacon in a pot and fry it over low to medium heat for about 5 minutes.
5. 5. Fry the bacon without adding extra fat until it is crispy and golden brown.
6. 6. Remove the bacon from the pot and place it on a plate.
7. 7. Leave the cooking residue in the pot and do not clean it.
8. 8. Halve the onions and peel them.
9. 9. Dice the onions finely.
10. 10. Wash the bell pepper.
11. 11. Remove the stem and seeds from the bell pepper.
12. 12. Cut the bell pepper into cubes.
13. 13. Wash the chives.
14. 14. Dry the chives.
15. 15. Cut the chives into thin rings.
16. 16. Add the butter to the pot with the cooking residue.
17. 17. Fry the onions and the bell pepper over medium heat for about 5 minutes.
18. 18. Cook the vegetables until they are colorless.
19. 19. Dust the vegetables with paprika powder.
20. 20. Toast the spice briefly.
21. 21. Deglaze the vegetables with broth.
22. 22. Bring the soup to a boil.
23. 23. Simmer the soup over low to medium heat for about 10 to 15 minutes.
24. 24. Add the beans and the bacon to the soup.
25. 25. Heat the ingredients in the soup for about 2 minutes.
26. 26. Add more broth if necessary.
27. 27. Season the soup with vinegar, salt, and pepper.
28. 28. Add more paprika powder if desired.
29. 29. Enjoy your meal!

Nutrition per serving

• kcal: 525
• Protein: 27 g · Fett/Fat: 29 g · Carbs: 37 g