When the Fall season arrives, I know winter is not too far behind. I then get excited for soup season. This is another soup recipe that is hearty, full of flavor and delicious. This is one of those soups. The soup is made by building the flavors and layers.
3 large Carrots, chopped in small bite size pieces
1/2 large Onion, diced
3 White Potatoes, diced
3-4 Garlic cloves
3 oz Tomato Paste (1/2 can)
1/3 cup Red Wine
1 can Fire Roasted Tomatoes
1 can Corn
1 cup Mushrooms, sliced
1/2 Poblano Pepper, diced
1 can Pinto Beans, rinsed and drained
1 cup Green Beans
Salt and Pepper
2 tsp Thyme
1 1/2 tsp Cumin
1 tsp Smoked Paprika
Prep the meat and vegetables. Cut up the bacon in pieces, kielbasa in chunks, dice up the carrots, onions and potatoes, slice the mushrooms and finely chop the garlic.
In a large Dutch oven pot, on medium high heat, add the bacon and kielbasa sausage and cook until done. Remove.
In the same pot, add a little olive oil, if needed, add the carrots, onions, mushrooms and poblano pepper and cook until just tender but not soft. Add in the ground beef and garlic and cook the meat until no longer pink. Add in the tomato paste, potatoes, thyme, cumin, smoked paprika and cook for about 5 minutes. Add in the red wine and cook for another 5 minutes.
Add in the beef broth, pinto beans, green beans and salt and pepper to taste. Stir until all mixed together. Cook on medium low heat for about 30-45 minutes until the potatoes are done. Garnish with parsley, if desired.
Enjoy … gathering around the table with family and friends.
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