For the beetle bean soup with morels, soak the morels in lukewarm water for half an hour, then cut them in half and clean them thoroughly. Peel and roughly chop the onion and garlic. Cut the washed tomatoes into coarse cubes. Cut the washed and peeled potatoes into cubes and chop the parsley. Heat the canola oil in a saucepan and fry the onion and garlic until light brown. Fry the whole spelt flour briefly, add the tomato paste and paprika powder and pour in the water. Add morels, tomato pieces, diced potatoes and all spices – except the vinegar. Reduce the heat and cook until the potatoes are soft.
Now add the beetle beans and vinegar, stir and boil again briefly. Serve the beetle bean soup with morels in deep plates and sprinkle generously with chopped parsley.