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When friends drop by, I often whip up my midnight soup. It's my secret weapon for those cozy, long evenings. A hot, spicy bowl that gives you a boost when the night's still going strong. The juicy ground beef, colorful bell peppers, and just the right kick of heat make it a real party favorite.
My Go-to Soup for Late Nights
What I really dig about this soup is how you can make it ahead, and it actually tastes better the next day. It fills you up nicely and that spicy touch warms you from the inside out. Just right for chilly evenings or when nobody wants the fun to end.
What Goes Into My Party Soup
- Ground beef: 500g lean beef from my trusted butcher.
- Onions: Two big ones, finely diced for the foundation.
- Garlic: Two cloves, freshly minced.
- Bell peppers: One each of red, green and yellow for color.
- Chili: One small fresh one for some heat.
- Kidney beans: One can adds that hearty touch.
- Corn: One can for sweetness.
- Tomatoes: One large can of chopped ones for the base.
- Broth: 500ml homemade beef stock.
- Crème fraîche: 200g for creaminess.
- Seasonings: My favorite blend of salt, pepper and paprika.
How I Cook My Soup
- Getting Started
- First I chop everything up. Onions, garlic, peppers. The beans and corn get rinsed off.
- Sautéing
- In a big pot, I brown the beef until crumbly. Then in go the onions, garlic, peppers and chili.
- Simmering
- Now everything else goes in and simmers over medium heat for 30 minutes. Stir now and then.
- Final Touches
- At the end, I season it and fold in the crème fraîche. A bit of cilantro makes it just right.
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How Flexible My Soup Can Be
Sometimes I toss in pineapple for a tropical twist. Mushrooms and leeks make it even heartier. When veggie friends come over, I swap in lentils or soy crumbles. Each version has its own charm.
My Favorite Way to Serve It
A dollop of crème fraîche and fresh cilantro are must-haves. I always pair it with warm baguette fresh from the oven for dipping. At parties, I serve it in small bowls which makes it more sociable.
Smart Prep Tips
I love cooking this soup a day ahead so the flavors can really mingle. It keeps in the fridge for a good three days. I often turn leftovers into a tasty pasta sauce.
My Other Party Soups
My soup kitchen has many other treasures. The pizza soup is a hit at kids' birthday parties. My ground beef and leek soup is perfect for cold days. And the goulash soup is a true classic.
Ideal for Any Gathering
This soup saves any party. It's quick to make, easy to prep ahead, and stays nice and warm. My guests can't get enough, whether it's at midnight or as a late dinner. It really lifts everyone's spirits.
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What Makes It Special
What I value about this soup is how versatile it is. It really fills you up, gives you a boost, and it's so easy to make. Even cooking beginners can pull it off without a hitch. A dish that never lets you down.
Why You'll Fall For It
This soup has everything a good dish needs. It tastes amazing, can be changed up in so many ways, and gets even better the next day. A classic I keep reinventing time after time.
Keeping It Fresh
In my storage container, the soup stays good for three days in the fridge. Sometimes I freeze portions too, perfect for when soup cravings hit out of nowhere. The leftovers go great over pasta or rice for a tasty meal.
A Go-to For All Occasions
Whether it's New Year's Eve, a birthday bash, or just a cozy night in, this soup fits the bill. It warms you on cold days and makes any get-together feel special. A must-have in anyone's recipe collection.
Your Own Twist
Make this soup your own creation. Try it with cumin for a Middle Eastern flair or fresh herbs from my garden. Any ingredient you love will make the soup even more exciting.
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One Last Bit of Advice
Take your time when cooking. The soup rewards you with rich flavors when you let it simmer slowly. Pair it with good bread and you've got a feast that will wow everyone.
Frequently Asked Questions
- → Kann ich die Suppe vorkochen?
Lass sie gern einen Tag stehen – sie schmeckt dann sogar noch leckerer. Einfach bis zu drei Tage kühlen und vorm Servieren aufkochen.
- → Ist die Suppe sehr scharf?
Du entscheidest selbst, wie viel Chili reinkommt. Ohne Kerne wird's milder, aber du kannst die Chili auch weglassen, wenn du's gar nicht scharf magst.
- → Kann ich die Suppe einfrieren?
Klar, die hält sich etwa drei Monate tiefgekühlt. Gib die Crème fraîche aber erst nach dem Erwärmen dazu.
- → Welche Beilagen passen zur Suppe?
Baguette passt super dazu. Oder schnapp dir Tortilla-Chips, Crème fraîche obendrauf und frischer Koriander schmeckt auch klasse.
- → Kann ich andere Bohnen verwenden?
Du kannst statt Kidneybohnen auch schwarze oder weiße nehmen. Gemischte Bohnen gehen immer.