Brêckie Boerewors & Bean Soup

Ingredients

• 600 g boerewors, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2–3 tsp BlixSam Brêckie Spice
• 2 × 410 g tins sugar beans, drained and rinsed
• 1 × 410 g tin chopped tomatoes
• 2 tbsp tomato paste
• 1 litre beef stock
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 tsp brown sugar
• Freshly ground black pepper
• Fresh parsley, chopped
• Spring onions, sliced, for serving

Method

1. Heat a large pot over medium-high heat. Add the olive oil and brown the boerewors pieces until beautifully caramelised. Remove and set aside.
2. Add the onion and red pepper to the same pot and cook until softened.
3. Stir in the garlic and cook for about 30 seconds.
4. Add the BlixSam Brêckie Spice and allow it to bloom in the pan juices for about 30 seconds.
5. Stir in the tomato paste and cook for another minute.
6. Add the chopped tomatoes, beef stock, diced potatoes and brown sugar. Stir well and bring to a gentle simmer.
7. Cover partially and simmer for 15–20 minutes, until the potatoes are almost tender.
8. Return the browned boerewors to the pot and add the sugar beans.
9. Simmer uncovered for another 10–15 minutes, allowing the broth to reduce slightly and all the flavours to come together.
10. Season with freshly ground black pepper and finish with chopped parsley and spring onions.

Serving Suggestion