Birthday soup – quick to prepare and easy to prepare

Ingredients for 8 servings:

• 500 g minced meat
• 2 m.-sized onion(s)
• 1 package of Leberkäse
• 4 frankfurters
• 2 can mushrooms, sliced
• 1 jar of tomato peppers (large jar)
• 1 jar baby corn
• 1 can tomato(s), chunky (pizza tomatoes)
• 1 can kidney beans
• 1 tube(s) Tomato paste
• 1 ½ liters of water
• 200 ml cream
• 200 g processed cheese
• 500 g tomatoes, pureed
• Salt or granulated stock
• Paprika powder
• chili oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the onions, cut the meatloaf into small strips, and slice the sausages. Drain the tomato and peppers and cut into pieces. Drain the baby corn and slice them. Drain the beans and rinse them briefly under running water in a sieve. Brown the minced meat with onions, paprika, and salt in chili oil in a large pot. In a separate pan, brown the meatloaf strips, the sausage slices, and the mushrooms in chili oil, one after the other, and add them to the minced meat. Add the tube of tomato paste and stir well. Pour in the water and simmer for about 5 minutes. Add the baby corn, tomato and peppers, the beans, and the passata, stir, and bring back to a boil briefly. Stir in the cream, melt the cheese in the soup, and season again with salt or granulated stock. Stir frequently to prevent anything from burning at the bottom of the pot. If the soup is still too thick, simply add a little more water and season to taste. It can be prepared a day in advance and served with baguette. It’s also delicious as a sauce over pasta, or the leftovers can be used the next day with pasta in a casserole. Or simply freeze the leftovers.