John Myers
Slightly Spicy Minced Tomato and Pepper Soup
The perfect slightly spicy minced tomato and pepper soup recipe with a picture and simple step-by-step instructions.
- 750 g Ground beef
- 1 piece Red peppers finely diced
- 2 piece Peeled tomatoes, freshly chopped
- 1 piece Diced vegetable onions
- 3 piece Garlic cloves finely chopped
- 1 piece Freshly chopped hot peppers
- 0,5 liter Tomato juice
- 1 liter Vegetable stock, see recipe under preparation
- 1 pinch Hack spice see my KB
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Ground caraway
- 1 pinch Oregano (wild marjoram) spice
- 1 pinch Chilli (cayenne pepper)
- 1 some Pecorino
- 1 some Parsley fresh from our own garden
- 1 some Garlic chives from our own garden
- How liquid the soup should be everyone can decide for themselves. Then stop taking less juice or broth as indicated (or more). I also leave it to the cooks to decide whether someone grates the cheese coarsely or finely, or chops the herbs coarsely or finely, and which bread.
- Fry the mince with the onion in the fat of your choice until crispy. Season with the minced spice, pepper, salt and caraway seeds.
- Add the knobi, paprika, chili peppers and tomatoes and simmer briefly while stirring.
- Then pour in the tomato juice and the broth, add the orengano and simmer for about 35 minutes.
- Add a little more cayenne pepper (to taste). Stir everything and you have a quick, tasty soup. As a starter we had a salad from our own garden with lots of fresh garden herbs.
- Vegetable stock (also for vegans): approx. 5 l, 1 celery root with greens, 1 parsley root, 1 vegetable onion, 2 cloves of garlic, 200 g green beans, 1 kohlrabi, 500 g white cabbage, 1 cauliflower, 300 g carrots, 3 leeks, 3 tbsp butter / 3 tbsp soy agarine, 5 l water, 1 tbsp salt. Cut everything roughly. Melt the soy agarine over a low flame and steam everything briefly. Add the cold water to the vegetables. Bring to the boil and simmer for 40 minutes. Attention, please don’t stir. Finally add the salt. Sift through and you have a great vegan vegetable broth. If you want a stock, let the broth continue to simmer over a low flame so that it thickens a little.
- I created the stock for our veggie daughter and use it for a lot of dishes. I’ll use the rest of the stock in the near future or freeze it in portions. That’s how I do it with all of my funds.
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