American pepper soup

Ingredients for 4 servings:

• 2 green bell peppers
• 1 stalk(s) leek
• 1 stalk(s) Celery
• 1 onion(s) (vegetable onion)
• 200 g ham, cooked
• 100 g spaetzle, cooked
• 1 liter beef broth
• 50 g butter
• 2 tbsp peppercorns, green
• 2 tbsp parsley, chopped
• 1 pinch of nutmeg, grated
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onion. Trim the celery, removing any tough strings. Trim the leek. Halve the bell peppers, deseed them, and remove the white membranes. Wash the vegetables and cut into thin strips. Melt the butter in a saucepan. Lightly brown the vegetables, then deglaze with the beef broth. Reduce the heat and simmer gently for about 15 minutes. Cut the cooked ham into strips and add to the soup along with the spaetzle just before the end of the cooking time. Season the soup with peppercorns, parsley, salt, and nutmeg and serve.