Thai-style chopped vegetable soup

Ingredients for 4 servings:

• 1 zucchini
• 1 eggplant(s)
• 4 carrots
• 1 onion(s)
• 2 leek(s)
• 500 g minced meat, seasoned
• 200 g pork back bacon
• 7 tsp, heaped broth, clear, instant
• 100 g glass noodles or rice noodles
• 175 g mung bean sprouts
• 2 liters of water
• possibly salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

First, bring the water and clear broth to a boil. Meanwhile, roll the minced meat into small balls or tear it into small pieces and add it to the broth. Remove the rind from the bacon and cut it into small pieces. Add this to the broth. Clean the vegetables and cut them into small cubes, and slice the leek. Start with the carrots, then add the zucchini, eggplant, leek, and onions to the broth. Finish with the mung bean sprouts. Let the soup simmer for about 30 minutes. Allow the liquid to reduce, stirring regularly. When the desired consistency is reached, simmer for about another 10 minutes with the lid closed. Then add the rice or glass noodles to the soup. Simmer for a maximum of 5 minutes, stirring well. Glass noodles need less time; the residual heat is usually sufficient. Serve the soup now. The broth and the pre-seasoned minced meat mean that separate seasoning is not necessary. If you’re using unseasoned minced meat, you can add a little salt and pepper. Tip: The soup can also be prepared the night before, giving it more time to simmer.