Peel the potatoes and cut into bite-sized pieces, dice the peppers. Finely chop the onion and garlic. Heat a little oil in a pan and fry the mince until crumbly. Fry the onions, garlic and tomato purée briefly and deglaze with red wine.
Add the peppers and diced potatoes and sauté. Add the soup to the potatoes. Add the herbs and spices and simmer for approx. 20 minutes until the potatoes are cooked.
Thicken the pot if necessary and serve sprinkled with parsley.