Peel and finely dice the onion and garlic. Clean the Brussels sprouts by removing the outer leaves, wash and halve them. Halve the bell pepper, remove seeds, wash, and cut into 1.5 cm pieces. Peel and halve the carrot, then slice.

Heat the olive oil in a large pot and sauté the onion and garlic over medium heat for 2-3 minutes. Add Brussels sprouts, bell pepper, carrot, and Grünkern, cooking for another 2-3 minutes.

Add the diced tomatoes and vegetable broth. Season with salt, pepper, paprika powder, and thyme. Bring to a boil, then cover and simmer over low heat for 20 minutes.

Rinse and drain the kidney beans. Add them to the stew about 5 minutes before the end of the cooking time. Wash, dry, and finely chop the parsley leaves.

Season the stew with additional salt and pepper to taste before serving. Distribute into deep plates or bowls and garnish with chopped parsley.