Bauerntopf

Clock Icon 1 hour |
Servings: 6–8 |
Prep: 25 minutes |
Cook: 35 minutes

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 1 ½ cups (375 mL) chopped yellow onion
  • 2-3 garlic cloves, minced
  • 1 lb. (0.5 kg) lean ground pork
  • 1 tsp (5 mL) EACH sweet Hungarian paprika and hot Hungarian paprika
  • 1 tsp (5 mL) EACH dried oregano leaves and dried thyme leaves
  • 1 bay leaf
  • 1 lb. (500 g) russet potatoes, peeled and cut into bite-size pieces
  • 2 medium carrots, peeled and sliced
  • 3 cups (750 mL) sodium-reduced chicken broth
  • 1-19 oz (540 mL) can diced tomatoes, undrained
  • 1 Tbsp (15 mL) tomato paste
  • 2 sweet bell peppers, seeded and cut into bite-size pieces
  • Salt and ground black pepper to taste
  • ¼ cup (50 mL) chopped fresh Italian parsley plus more for garnish
  • Fresh crusty bread for serving

Method

  1. In large sauté pan, heat oil over medium-high heat.
  2. Add onion and garlic; sauté 2-3 minutes.
  3. Add pork and thoroughly cook until no pink remains, breaking up larger pieces with a spatula, about 10 minutes.
  4. Add sweet and hot paprika, oregano and thyme; stir to combine.
  5. Add bay leaf, potatoes, carrots, broth, diced tomatoes and tomato paste; stir to combine. Bring mixture to a boil; simmer over medium heat for 15 minutes, stirring occasionally.
  6. Add peppers and simmer for another 7-8 minutes, just until potatoes are cooked and peppers are tender-crisp.
  7. Remove bay leaf, and season soup with salt and pepper according to taste.
  8. Gently stir in parsley. Ladle soup into bowls.
  9. Garnish with additional parsley. Serve with fresh crusty bread.

Tips

Bauerntopf is a flavourful and popular German meat and potatoes dish. Its consistency is somewhere between a soup and a stew and uses basic pantry staples. Bauerntopf can be translated as a Farmer’s Pot.

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