Oil Mill Soup – Zuppa Veloce – Quick Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g pearl barley
- 80 g lentils
- 80 g beans, dried
- 80 g peas, dried
- 80 g beans, dried (reen azuki beans)
- lots salt water
- 1 onion (s)
- 3 tomato (s), fresh
- 6 celery stalks
- 2 carrot (s)
- some extra virgin olive oil
- some salt and pepper
- some vegetable broth, possibly
- Herbs (soup herbs)
- 250 g minced beef
Print Recipe
Pin Recipe Instructions
- Mix the pearl gray with the lentils, dried beans, dried peas, and dried azuki beans and cook in plenty of salted water for about 20 minutes.
- In the meantime, cut or chop onions, celery and carrots into small cubes if possible and fry in oil. Add the minced meat and season with salt and pepper from the mill and stew for 15 minutes.
- Wash, dice and mix the tomatoes, simmer for another 10 minutes. Wash the soup herbs (e.g. parsley, lovage, savory, tarragon, fresh chives, thyme), cut off the stalks and chop finely.
- Add the seared meat to the soup mixture and, if necessary, top off with vegetable stock. Add the chopped soup herbs to taste.
- If you want, you can cut 3 sausages and add them. You can omit the soup herbs, it tastes delicious even without the soup herbs!
- Tip: The legume mixture can also be weighed in advance for 5 meals and stored as a mixture. To do this, weigh 400 g of each type of legume, so that you get 2000 g of legumes. 400 g of the legume mixture is enough for a meal.
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