Kuttel Soup with Vegetables and Spanish Sausage
Kuttel soup with vegetables and Spanish sausage is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g kuttel
- Salz
- 2 red bell peppers
- 150 g chickpeas (canned)
- 150 g kidney beans (canned)
- 2 onions
- 2 Tomatoes
- 100 g chorizo
- 1 tbsp Olive Oil
- 800 ml meat broth
Instructions
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1.
Wash the kuttel under running water and place in a pot. Cover with water, add 1 tbsp salt and simmer gently for about 20 minutes until soft. Drain, let cool slightly, then slice into thin strips.
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2.
Wash the bell peppers, halve them, clean, and cut into strips. Rinse the chickpeas and kidney beans and drain. Peel the onions, halve them, and cut into strips. Wash the tomatoes, quarter them, remove seeds, and cut into strips.
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3.
Slice the sausage finely and sauté with the onions in hot oil for about 2 minutes. Add the peppers, stir briefly, then pour in the broth. Simmer gently for about 10 minutes. Add the kuttel, tomatoes, chickpeas, and kidney beans to the soup and let cook for another 10 minutes until everything is heated through.
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4.
Season with salt and pepper before serving.
