This soup is one of those "what's in the fridge recipes" and it's loaded with flavors and aromas: meat, mushrooms, vegetables and a hidden roasted one... It's thick, and can be easily turned into stew if you prefer it. Besides, its flavor can be changed with the choice of meat - I used pork, but any other will work perfect.
Its preparation may take just a bit more time than usual, but it's definitely worth it!
This is what you'll need:
- Prepare the vegetables: roast one of the bell peppers on the stovetop. Peel and deseed it, then mince it. Chop the other fresh bell pepper. Finely chop onions; half and then slice the mushrooms; cube potatoes; cut string beans into 3 or 4 bite-sized pieces.
- Heat oil into a pot over medium heat and add onions. Cook stirring occasionally until they're soft. Then, add ground meat and cook until it loses its pink color and starts turning brownish.
- Now, stir in mushrooms, string beans, potatoes and fresh peppers, as well as roasted pepper paste. Season with some salt and pepper to taste and add parsley.
- Pour 1 litre of water and bring to boiling. Then simmer for 25-30 minutes, or until all vegetables are soft.
Serve warm, with some roastedbread and some fresh salad of your choice.