Hearty, uncomplicated & perfect for many guests
This hearty Cabanossi soup is a true comfort food dish from the Dutch Oven. Ideal for beginners, but just as popular with experienced fire pot fans. Whether as a family meal, camping recipe, or party highlight – this soup can be wonderfully prepared in advance and tastes even better the next day.
A classic stew in modern "one-pot" style: everything goes into one pot, is stewed, seasoned, and a hearty soup for the whole crew is ready.
Ingredients (approx. 6–8 servings)
-
900 g Cabanossi
-
800 g diced tomatoes (2 cans)
-
500 g onions
-
50 g butter or oil
-
280 g corn (drained)
-
500 g green beans (fresh or frozen)
-
3 bell peppers
-
150 ml red wine (optional)
-
1.5 liters vegetable broth
-
4 cloves garlic (for the soup)
-
2 tsp savory
-
2 tsp thyme
-
Chili powder to taste
-
Pepper
For the garlic cream:
-
100 g crème fraîche
-
100 g Greek yogurt
-
1 clove garlic
-
Salt & pepper
Preparation in the Dutch Oven
1. Preparation
Wash bell peppers and green beans and cut into bite-sized pieces.
Cut Cabanossi into approx. 0.5–1 cm thick slices.
Dice onions.
2. Sautéing
Melt butter or oil in the hot Dutch Oven.
Sauté onions until translucent to lightly golden brown over medium heat.
3. Creating the base
Deglaze with red wine (optional) and reduce briefly.
Add diced tomatoes and vegetable broth.
Stir in beans and pressed garlic.
Let everything simmer for about 10 minutes.
4. Add vegetables & sausage
Add corn and bell peppers.
Simmer for another 5–10 minutes.
Now stir in the Cabanossi and let everything gently simmer for another 10–15 minutes until the vegetables are cooked but still slightly firm to the bite.
5. Seasoning
Season with savory, thyme, chili powder, and pepper.
Adjust with salt if necessary.
Garlic Cream
Finely press garlic and mix with crème fraîche and yogurt.
Season with salt and pepper.
Serve as a topping for the soup.
Serve with fresh ciabatta or crusty baguette.
The right Dutch Oven size
For a family of four plus guests, a Dutch Oven with approx. 7–8 liters volume (e.g., 9QT) is suitable. This can easily prepare 6–7 liters of soup.
The lid can also be used for searing or keeping warm – a true multi-talent.
Tips for cooking over an open fire
- Ensure a safe surface (fire pit or fire bowl).
- Stack wood in a log cabin style – this allows enough air to circulate.
- Once embers have formed, place the Dutch Oven on top.
- Regularly add embers or briquettes while cooking.
Alternatively, the recipe also works on a gas grill or in the oven.
A heartfelt thank you to the food blog Futterattacke for the inspiration and the photos!
0 comments