John Myers
Contents
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Ingredients
- 1 pole Leek
- 1 size Onion
- 1 Hot peppers
- 400 g Mixed minced meat
- 500 ml Vegetable broth, own production
- 425 ml Chunky tomatoes
- 250 ml Gypsy sauce
- 250 g Cabanossi
- 425 ml White beans
- 1 tbsp Flour
- 1 tbsp Chili oil
- Salt
- Pepper
- Hot pink paprika powder
Instructions
- Finely dice the onion and clean the leek and cut into rings. Let the chilli oil get hot in a large saucepan and fry the minced meat in it until crumbly. After a few minutes add the chopped onion and the finely chopped hot peppers. Dust the minced meat with the flour and sauté briefly. Add the stock and stir well. One after the other, add the leek, gypsy sauce, tomatoes, beans and the sliced Cabanossi. Bring to the boil while stirring. Set the stove top down and let the soup simmer gently for about 15 minutes. Season the soup with salt, pepper and the paprika powder to taste. I cooked twice as much and reheated the leftovers the next day. I have to say that I liked it even better.
Nutrition
Serving: 100gCalories: 690kcalCarbohydrates: 22gProtein: 41gFat: 47g
