Let me take a break from everything vegetarian. This soup has meat. Gelatinous meat from the hock and trotters. And an assortment of vegetables. It’s very chunky. And filling because it has beans — beans that I had cooked to perfect tenderness in the slow cooker. You can use canned but it’s really more fun cooking from scratch.
The soup is red not because of tomato overload but because I put in a tablespoonful of sweet paprika. And what is paprika? It is a spice made by grinding dried capsicum (bell peppers) or chilies or a combination of both. If made with dried capsicum, the paprika is mild or sweet. If combined with chilies, it may be pungent or hot. Paprika is available in the spice section of most groceries.
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1 large onion roughly chopped
- 4 tomatoes diced
- 6 to 8 cups bone broth preferably homemade
- 1 large carrot diced
- 1 and 1/2 cups beans cooked
- 1 cup cooked meat (pork, beef, chicken or whatever you prefer)
- 1 tablespoon sweet paprika
- salt to taste
- pepper to taste
- 1 bunch a bunch of spinach cut up
- chopped parsley to garnish
Heat the olive oil in a pot.
Saute the garlic, onion and tomatoes just until fragrant.
Pour in the broth.
Add the carrot, beans and meat.
Add the paprika. Stir. Taste. Add salt and pepper.
Bring to the boil and simmer for about 20 minutes.
Taste, adjust the seasonings, if needed.
Drop in the spinach. Continue cooking just until wilted.
Sprinkle with parsley and serve hot.