Cheese and minced meat soup with zucchini

Ingredients for 4 servings:

• 500 g minced beef
• 2 medium-sized zucchini, diced (approx. 1 cm x 1 cm)
• 1 can of tomatoes, chopped with juice (approx. 400 ml)
• 1 onion(s), roughly diced
• 200 g processed cheese, Gouda flavor
• 500 ml vegetable stock, well seasoned
• 1 garlic clove(s), finely chopped
• ½ tsp oregano, dried
• ¼ tsp thyme, dried
• 1 pinch(s) of sugar
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours 20 minutes; Total time approx. 4 hours 35 minutes

a recipe for a 3.5 L. Crock Pot / Slowcooker

Fry the ground beef in a large frying pan in hot oil until crumbly. Stir in the onion, allow to soften, and then stir in the garlic and diced zucchini. Simmer everything for a few minutes over medium heat, stirring frequently. Remove the pan from the heat, skim off any excess fat, and let the contents cool slightly. Now add the zucchini and ground beef mixture to the Crock Pot. Sprinkle the herbs over the top and spoon the melted cheese over the dish. Pour the vegetable broth over everything and finally cover with the canned tomatoes. The simmering time is about 4 hours on HIGH, or 5-6 hours on MEDIUM. Stir occasionally towards the end of the cooking time. Season with salt and pepper and serve.