Cheese Mince Soup with Zucchini

Summary

Ingredients

• 500 g minced beef
• 2 m. Zucchini, diced (approx. 1 cm x 1 cm)
• 1 can tomato (s), chunky with juice (approx. 400 ml)
• 1 onion (s), roughly diced
• 200 g processed cheese, Gouda flavor
• 500 ml vegetable broth, well seasoned
• 1 clove (s) garlic, finely chopped
• 0.5 teaspoon ½ oregano, dried
• 0.25 teaspoon ¼ thyme, dried
• 1 pinch (s) sugar
• 1 tablespoon oil
• salt and pepper

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Instructions

1. Fry the minced meat in a large pan in hot oil until crumbly. Mix in the onion, let it become translucent and then stir in the garlic with the diced zucchini. Stew everything for a few minutes over medium heat, turning frequently.
2. Remove the pan from the hob, skim off the fat if necessary and let the contents cool down a little. Now add the zucchini and minced meat mixture to the crock pot. Sprinkle the herbs over the top and spread the processed cheese on the dish by tablespoon. Pour the vegetable stock over everything and then cover with the canned tomatoes.
3. The braising time is approx. 4 hours at the highest level (HIGH) and 5 - 6 at the medium level (MEDIUM).
4. At the end of the cooking time you can stir it every now and then. Season with salt and pepper and serve.