Warming soup that tastes like it's from an iron pot. You don't even need to light a fire

Throw it into the pot, stir it and it's ready. That would be the shortened recipe for a warming pot dish. It's a simple, hearty, and flavorful meal that will play both primary and secondary roles at the dinner table. It will especially be loved by meat lovers, as it's filled to the brim with a mixture of aromatic meats. You have to try this recipe.

This satiating and aromatic dish is perfect for a warming lunch. It's loaded with vegetables and packed with meat, and thanks to the potatoes and beans, it will satisfy your hunger for a long time. This is a two-in-one dish - both a starter and a main course. It differs slightly from the traditional stew (which should be prepared on an open fire), but this version - homemade, from a stove - lacks nothing.

Where to start? From compiling a list of ingredients. The base of the pot is meat, which is worth paying some attention to. If you don't know which sausage to choose, go for a fragrant juniper or hunt one with a rich flavor. You can also add some smoked bacon, which will add an aroma typical of campfire dishes. Don't rely on lean meat, for example, tenderloin. Choose pork shoulder or ham, which stewed in a thick sauce will become soft and delicate.

The pot should also contain vegetables. Let the base be carrots, parsley, and celery, which always work in these types of dishes. It will not do without onions fried with garlic and of course - red bell peppers. Potatoes will thicken the consistency of the dish a bit and make the prepared pot satisfying for a long time. Red beans have a similar role.

Ingredients:

• 2 sticks of favorite sausage,
• 1.54 lbs of beef or pork,
• 2 onions,
• 3 cloves of garlic,
• 2 red peppers,
• 3 potatoes,
• 1 carrot,
• 1 parsley root,
• 1 celery root,
• can of red beans,
• can of chopped tomatoes,
• 2 teaspoons of tomato concentrate,
• marjoram,
• sweet red pepper,
• salt and pepper,
• parsley leaves,
• oil for frying.

Preparation:

1. Slice the sausage into semi-circles, dice the onion, crush the garlic, and cut the meat into dice.
2. In a large pot, fry the sausage. When it's slightly browned, add the meat, onion and garlic. Fry until everything browns.
3. Dice the carrot, parsley and celeriac and put them into the pot with the meat. Then add canned tomatoes, tomato paste and pour in enough water to cover the contents of the pot.
4. Season everything with salt, pepper, marjoram and sweet paprika. Cook everything on a low heat under a cover.
5. When the contents of the pot boil, add one diced potato (for thickening).
6. Towards the end of cooking, when the meat is already tender, add the remaining diced potatoes and bell pepper.
7. Cook the soup until the potatoes soften. At the end, add beans, season to taste. Serve with a sprinkling of fresh parsley.