Pizza soup à la Rachel

Ingredients for 4 servings:

• 350 g organic minced beef
• 1 onion(s)
• 1 garlic clove(s)
• 1 pack of tomatoes, pureed
• 1 can tomatoes, chopped
• 1 can of corn
• 1 can kidney beans or black beans
• 1 small bell pepper(s)
• 1 carrot(s)
• n. B. Vegetable broth, organic, as desired
• 1 tbsp oregano
• salt and pepper
• 1 pinch(s) of cayenne pepper
• 1 cup sour cream, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

to prepare quickly and well

Brown the ground meat in a pan, season with salt and pepper. Drain any water that comes out of the meat. Add a finely chopped onion to the lightly browned ground meat. Just before the meat reaches the right color, add a pressed or finely chopped clove of garlic. The fat from the meat is usually enough to prevent it from burning. If there’s too little fat in the meat, you can add a little oil. Before the garlic turns bitter, deglaze the meat with the passata. Then add the drained corn, the small chopped carrot, and the bell pepper. You can also add the beans. My tip: Don’t drain all of the canned water, as this thickens the soup nicely. Depending on the size of the pot and the desired ratio of liquid to solids, you can now add broth. Use either organic vegetable broth powder or vegetable stock from a jar. Then let the soup simmer until the vegetables are tender. Season to taste. Oregano is particularly important here and, among other things, distinguishes it from chili. If you still like it spicy, you can add cayenne pepper or chili. The soup can now be served hot. It tastes best with a generous dollop of sour cream or sour cream.