Vegetable smoked pork soup

Ingredients for 6 servings:

• 400 g smoked pork, fresh
• 100 g smoked ham cubes
• 2 m.-sized onion(s)
• 2 thick garlic cloves
• 1 bunch of soup vegetables
• 150 g beans, green, frozen
• 150 g vegetables (Kaisergemüse), frozen
• 3 tbsp tomato paste
• 1 can tomatoes, pureed, 425 g
• 2 handfuls of vermicelli
• olive oil
• Salt and pepper, black
• rosemary
• Thyme
• Parsley, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cut the smoked pork into approximately 1 x 1 cm cubes, roughly dice the onions, and chop the garlic cloves. Clean and wash the vegetables. Dice the carrots and celery, and cut the leek into quarters. Chop the parsley. Break the beans into small pieces. Heat oil in a large pot and let the onions become translucent. Then add the smoked pork and the diced ham and fry vigorously. Add the tomato paste and vegetables and fry briefly. Deglaze with the passata and 1 liter of water. Bring to a boil and then simmer for 20 minutes. Then add the frozen vegetables and vermicelli, and season with salt. Season generously with black pepper, rosemary, and thyme. Cook for another 15 minutes. Sprinkle with freshly chopped parsley when serving.