Vegetable soup with minced meat

Ingredients for 6 servings:

• 300 g minced beef
• 3 tbsp oil
• 3 carrots
• 1 zucchini
• 1 liter of water, hot
• 100 g mushrooms
• 4 tomatoes
• 1 head of broccoli
• 2 tsp vegetable broth, granulated
• salt and pepper
• Paprika powder
• Spice(s) of your choice

Instructions

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

Clean the vegetables. Slice the carrots and zucchini, quarter the mushrooms and tomatoes, and cut the broccoli into florets. Season the ground meat with salt, pepper, and paprika, or with a seasoning mix to taste (e.g., steak and barbecue seasoning salt). Fry the ground meat in oil in a pot or deep skillet until crumbly. Brown the carrots and zucchini with the meat. Add the water and granulated vegetable stock, then the mushrooms and tomatoes. When the skins start to peel off the tomatoes, fish out the skins and roughly crush the tomatoes with a spatula. Season to taste. Finally, add the broccoli and cook for 3-4 minutes until al dente. You can also omit certain vegetables or add others, such as cauliflower or eggplant. The quantities are approximate and can be adjusted depending on the number of people. If you like, you can also add or serve rice, pasta, or potatoes, but without them, it’s a great food combining recipe. If you like, you can blanch and peel the tomatoes beforehand, or use canned tomatoes. The method described has worked well for us because it gives you the taste of fresh tomatoes without any effort.