Quick vegetable soup with minced meat and bacon

Ingredients for 6 servings:

• 125 g bacon, cut into strips
• 500 g minced meat
• 2 large carrots
• 1 stalk(s) leek
• 100 g celery
• 150 g green beans, frozen
• 1 can of chopped tomatoes, 400 g
• 2 m.-sized potatoes
• 1 clove(s) garlic
• 2 onions, red
• 1 tbsp olive oil
• 1.2 liters of vegetable broth
• 1 tsp, heaped herbs, Italian
• some basil
• Black pepper, freshly ground
• ½ bunch parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Clean the vegetables and peel the potatoes. Dice the carrots, celery, and potatoes, and cut the leek into half rings. Peel and roughly dice the onion. Peel and finely chop the garlic. Roll the minced meat into bite-sized balls. Heat the oil in a large pot. Fry the bacon strips and onion until translucent. Add the garlic, chopped vegetables, and potatoes. Continue frying for about 5 minutes. Add the minced meat balls and deglaze with the stock. Bring to a boil and simmer for about 15 minutes. Add the chopped tomatoes and season with Italian herbs and pepper. Let simmer for 10 minutes over low heat. Finally, sprinkle in the freshly chopped parsley.