Tomato stew, plain and simple

Ingredients for 5 servings:

• 2 large cans of tomatoes, peeled
• 1 thick leek(s)
• ½ celery root
• 100 g bacon, fattier
• 5 m.-sized potatoes
• 250 g minced meat, seasoned (onion minced meat)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with bacon

Place the peeled tomatoes in a large pot and roughly mash. Peel the potatoes and dice them. Halve the leek and slice into half rings (not too thin). Peel the celery and dice them into fairly small cubes. Wash the prepared vegetables and add them to the tomatoes. Add enough water to cover everything and ensure the soup isn’t too thick. Bring to a boil and simmer over medium heat for about 45 minutes. Roll the minced onion into small balls and add them to the soup after 45 minutes. Simmer over medium heat for another 10 minutes. Trim the rind from the bacon and dice the bacon into fairly small cubes. Fry in a pan over medium heat until golden brown. Then add the bacon to the still-simmering tomato stew. Add a little of the liquid fat, if desired. Season the soup with salt and black pepper and serve. Enjoy.