When the weather outside gets gloomy or you simply need a quick, heartwarming comfort food, this soup is the ultimate secret weapon. Thanks to the combination of strained tomatoes and bell pepper sauce, the soup becomes wonderfully creamy, while the sausage provides the perfect savory addition. Quick to make, damn delicious, and guaranteed to fill you up.(For six people)
What tool (material) do you need:
1 large soup pot
1 wooden spoon (for diligent stirring)
1 cutting board + sharp knife
1 can opener (if the beans do not come in a jar)
The ingredient list:
1600g white beans (2 cans or jars of 800g each)
1 liter of strained tomatoes
250ml paprika sauce
6 Metten sausages (cabbage sausage) or alternatively: Chorizo sausage
2 heaping tablespoons sweet paprika powder
1 heaping tbsp curry powder (Madras)
2 heaped tablespoons of vegetable stock powder
Step-by-step instructions:
Grab the large soup pot. Put the 1600g of white beans, the liter of strained tomatoes, and the 250ml of bell pepper sauce into it and turn on the stove to heat everything up. (Full setting, highest temperature)
Now comes the flavor enhancers: add the 2 heaped tablespoons of vegetable broth powder, the heaped tablespoon of curry powder, and the 2 heaped tablespoons of paprika powder directly into the pot.
Stir the soup for about 5 minutes on high heat Stir vigorously so that the vegetable broth powder dissolves completely and the spices can release their full flavor. Be very careful that nothing sticks to the bottom of the pot!
As soon as the 5 minutes are up, immediately turn the stove down to the lowest setting. The soup should now just simmer very gently.
Slice your cabbage sausages (or the chorizo) into nice, thin slices on the board. Toss the sausage slices directly into the pot with the beans.
Leave the soup on the lowest setting for another 10–15 minutes simmer gently. That way the sausage releases its brilliant, spicy flavor into the sauce. Then turn off the stove, plate up, and enjoy. Done!
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