Minced Soup with Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans tomato (s), chunky (pizza tomatoes, 400 g each)
- 1 cup tomato (s), strained (500 g)
- 6 bell pepper (s)
- 2 small zucchini
- 1 onion (s)
- 800 g minced beef or your choice
- 2 teaspoons vegetable stock
- some basil
- some cayenne pepper
- possibly oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the peppers and zucchini into small cubes or pieces and cook in a saucepan until they are well done. Meanwhile, cut the onion and fry it in a saucepan with the minced meat.
- When everything is well done, add the peppers and zucchini to the saucepan with the meat. Add the pizza tomatoes, the strained tomatoes, the vegetable stock, a little basil and possibly cayenne pepper for the spiciness.
- Stir everything well and simmer for another 5 - 10 minutes. It tastes best if you let the soup steep for about half a day and then simmer for about 15 minutes before serving.
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