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🍽️ Hearty Vegetable Tomato Soup

464 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 red chili pepper
• 2 carrots
• 1 stalk celery
• 2 garlic cloves
• 500 g minced meat
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 350 ml meat broth
• 1 tbsp paprika powder (sweet)
• 500 g chopped tomatoes (can)
• 250 g kidney beans (can)
• 250 g white beans (can)
• 1 tsp dried oregano
• salt
• pepper

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Wash the chili peppers and chop them finely.
3. 3. Peel the carrots and dice them into small pieces as well.
4. 4. Wash the celery, remove tough parts, and dice it finely.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat the oil in a large pot.
7. 7. Fry the minced meat in the hot oil until it is crumbly.
8. 8. Add the diced onion, chopped garlic, and chili to the meat.
9. 9. Fry the vegetables together with the meat for 1 to 2 minutes.
10. 10. Add the remaining prepared vegetables and the tomato paste.
11. 11. Sauté the vegetables briefly until fragrant.
12. 12. Deglaze the mixture with the broth.
13. 13. Add the paprika powder and the tomatoes to the pot.
14. 14. Let the soup simmer on low heat for about 1 hour, stirring occasionally.
15. 15. Add a little more liquid if the soup becomes too thick.
16. 16. Add the drained beans to the soup.
17. 17. Sprinkle the oregano over the soup.
18. 18. Let the beans and spices cook in the soup for the last 10 minutes.
19. 19. Season the finished soup with salt and pepper to taste.

Nutrition per serving

• kcal: 464
• Protein: 34 g · Fett/Fat: 27 g · Carbs: 22 g