Summary

Ingredients

• 1 kg minced meat, mixed
• 1 zucchini, approx. 250 g, sliced
• 1 aubergine (s), approx. 250 g, cut into bite-sized pieces
• 1 package red, yellow, green peppers, cut into bite-sized pieces
• 2 cans tomato (s), peeled, 400 ml
• 3 tablespoon tomato paste
• 1 leek, cut into rings
• 1 glass hot peppers
• 1 glass olives, black or green to taste, without stone
• 0.5 ½ glass pesto nero (paste made from black olives)
• 100 g cream cheese
• 400 g feta cheese, cut into bite-sized pieces
• 1 salt and pepper
• 0.5 ½ bottle tomato ketchup, approx. 400 ml, best hot
• Chilli powder

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Instructions

1. Sear the minced meat in a large saucepan, add the leek ring and cook for about 5 minutes. Remainder Add vegetables and sauté as well. Add tomato paste, ketchup and canned tomatoes and stir everything well. Pour 3/4 l of water. Let everything cook for about 15 minutes. Then melt the processed cheese in the soup, cut the peppers a little smaller, add to the soup with the olives. Stir in the olive pesto.
2. Season the soup vigorously with salt and pepper, possibly chili powder. Finally add the feta and heat it in the soup.
3. Baguette tastes good with it.