Vegetable and tomato soup with smoked pork

Ingredients for 6 servings:

• 250 g smoked pork
• 400 g carrot(s)
• 300 g eggplant(s)
• 200 g zucchini
• 2 large potatoes
• 1 small can of Mexican vegetable mix
• 1 can tomatoes, pureed
• 1 spring onion(s)
• 1 large onion(s)
• 1 garlic clove(s)
• 2 liters of broth, clear
• Fat for frying
• Salt and pepper, black
• Seasoned salt, Mediterranean
• Paprika powder, smoked
• Herbs, Italian
• Parsley
• Parmesan, to taste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Recycling leftovers

Finely chop the garlic. Cut the spring onion (if it’s thin, then two) into rings, and the onion into large pieces. Dice the smoked pork, carrots, eggplant, zucchini, and potatoes. Sauté the onion and garlic in fat until translucent, then add the smoked pork and sauté for about 5 minutes. Add the carrots and braise everything for another 5-10 minutes. Pour in the clear stock. Add the eggplant, spring onion, and diced potatoes and simmer for 10 minutes, adding more stock if necessary. Season with salt, pepper, Mediterranean seasoning salt, paprika, and plenty of Italian herbs. Stir in the tomatoes and drained Mexican mix. Bring to a boil briefly, let stand for about 10 minutes. Stir in finely chopped parsley. If you like, you can grate coarsely or finely Parmesan cheese over the top before serving.