John Myers
Tomato Mince Soup
The perfect tomato mince soup recipe with a picture and simple step-by-step instructions.
Soup
- 150 g Organic ground beef
- 1 piece Finely chopped red onion
- 2 piece Garlic cloves finely chopped
- 1 piece Red pitted red peppers, pitted and cut into fine cubes
- 1 piece Red chilli pepper, finely chopped without seeds
- 250 g Peeled tomatoes with the juice
- 750 ml Vegetable broth own production
- 1 tbsp Sweet paprika powder
- 1 tsp Hot paprika powder
- 1 pinch Red curry powder
- 1 pinch Ground cumin
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- 1 tsp Finely chopped parsley
- 1 something Freshly grated ginger
- 1 rest Pasta from the previous day
- 1 something Chilli oil see my KB: http://www./rezept/448237/OEl-schwarz-und-wuerzig.html
- Fry the mince in a wok until crumbly. Add onion, garlic, paprika and chilli pepper and let fry briefly. Set the heat to a very low level.
- Now add the spices (without the ginger) and stir in. The same thing happens with the peeled tomatoes.
- Pour in the vegetable stock and bring everything to a boil once. Then switch the heat back to a low level, put the lid on the pan and let everything cook together for approx. 35 minutes.
- Depending on how liquid you want the soup to be, you can thicken it with starch.
- Now stir in the parsley and season the soup with freshly grated ginger to taste.
- Fry the noodles lightly in the chilli oil, pepper and salt a little to taste.
- Finish: Serve the soup in preheated plates. To add the noodle insert so that everyone can take it for themselves according to their taste.
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