Chili soup

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 1 tbsp oil
• 400 g minced meat, mixed
• 1 tbsp tomato paste
• 1 tbsp flour
• 250 ml vegetable stock
• 1 can of tomatoes, peeled
• 2 bay leaves
• 2 chili peppers
• 1 stalk(s) leek
• 2 m.-large zucchini
• salt and pepper
• 1 tbsp vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with minced meat, leek, zucchini and tomatoes

Peel and season the onion. Heat oil in a pan and fry the onion. Add the minced meat and fry until crumbly. Add the tomato paste and flour, sauté briefly, and then deglaze with the stock. Add the tomatoes and crush with a wooden spoon. Add the bay leaves and chili and simmer for about 15 minutes. Trim and wash the leek and slice diagonally into approximately 5 mm thick rings. Wash and trim the zucchini and cut into medium-sized cubes. Add both to the soup and cook for about 5 minutes. Season with salt, pepper, and vinegar to taste. Flatbread is delicious with this dish.