This hearty soup is chock-full of tasty summer vegetables. I like to make this soup in August and September when veggie stores in Vancouver sell heaps of field-fresh multicolored peppers. My favorite variety is Hungarian pepper; a white pepper with a great aroma and taste. I also like long red peppers that come in both sweet and spicy varieties.
This is what Hungarian peppers and long peppers look like.
Recipe: Red Pepper, Zucchini, and Red Bean Soup
- 500 g beef, cubed or 2 L prepared beef stock
- 3-4 medium potatoes
- 6-7 long red peppers and Hungarian peppers, or small red bell peppers if the other varieties are not available
- 1 large zucchini
- 1 can of tomatoes, 27 fl. oz. (798 mL)
- 1 can of red kidney beans, 19 fl. oz. (561 mL)
- 1 bunch of parsley
- 1 garlic clove
Make stock. I always make my own stock with lean beef, and leave the meat in the soup. If you prefer, use prepared store-bought stock. To make stock, cut beef in cubes, and add beef, salt, and 1-2 bay leaves to 2L of water in a large pot. Bring to boil; simmer for 45 minutes skimming off foam periodically.
Once stock is ready, peel and cube potatoes and add to the soup.
While potatoes are cooking until tender (about 10 minutes), core peppers and cut in strips. Cube zucchini. Add to the soup.
Drain canned red beans. Add beans and tomatoes to the soup 5 minutes after adding peppers and zucchini.
Crush garlic clove with the blade of a knife. Chop parsley finely. Add garlic and parsley to the soup, turn off the heat.
Let the garlic infuse the soup for 5 minutes before serving.