John Myers
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Soup & Stew: Colorful Pot
The perfect soup & stew: colorful pot recipe with a picture and simple step-by-step instructions.
- 400 g Mixed minced meat
- 2 half Zucchini green + yellow
- 2 tbsp Vegetable broth *
- 1 piece Diced Kohlrabi
- 1 piece Parsley root
- 3 piece Diced potatoes
- 3 piece Diced carrots
- 1 size Diced onion
- 3 Red Peppers
- 0,5 yellow Peppers
- 1 handful Green beans
- 3 tbsp Vegetable broth *
Preparing the vegetables
- Wash, peel and cut all the vegetables into cubes, I do that with my vegetable cutter and it is done quickly. Chop the beans and set everything up.
With the minced meat
- Put the minced meat in the blender, add the vegetable stock and the zucchini – and mix.
- Bring a saucepan of water (about 3 liters) to a boil. Then form dumplings with 2 teaspoons and add to the boiling water, let the meatballs come up there, remove with a slotted spoon and set aside.
- Now gradually add the vegetables to the broth, first potatoes, carrots and the onions, then peppers and the beans, the vegetable broth – * homemade from my cookbook – and let them all simmer for a good 30-45.
- Then add the meatballs again and let everything steep, the longer it steeps, the better the vegetable soup tastes.
- Soup plate and spoon out … then this feast can go 😉
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