Summary

Ingredients

• 1 tablespoon oil
• 350 g minced meat
• 1 onion (s)
• 1 clove garlic
• 2 pt. Tomato (s) puree
• 500 ml broth
• 1 sachet rice
• 1 cup cream
• Spice (s) (Maggi)
• some mustard
• salt and pepper
• Teaspoon basil
• Teaspoon oregano
• Teaspoon thyme
• beans

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Instructions

1. Pre-cook the rice (not too soft, it still draws in). Fry the mince in hot oil until crumbly, then add onions and garlic and fry with them. Season with salt and pepper. Deglaze with the broth. Add tomatoes, beans and mustard. Season with spices, basil, oregano and thyme. Simmer gently for about 15 minutes, then add the rice from the bag and let stand on a very low heat for another 5 minutes. Stir in the beaker of cream.
2. The soup tastes best when it is cooked the day before, so the spices can develop better. Then only add the rice when it is warming up.