Hot midnight soup

Name: Hot midnight soup
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 2 Onions; 2 Garlic cloves; 1 Stalk leek (leek); 1 red, yellow and green peppers; 2 TABLESPOONS Oil; 600 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 1 can(s) (850 ml) Tomatoes; 1 l Vegetable broth (instant); 1-2 TEASPOONS Sambal Oelek; 1 can(s) (425 ml) Bean sprouts; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

2 Onions
2 Garlic cloves
1 Stalk leek (leek)
1 red, yellow and green peppers
2 TABLESPOONS Oil
600 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
1 can(s) (850 ml) Tomatoes
1 l Vegetable broth (instant)
1-2 TEASPOONS Sambal Oelek
1 can(s) (425 ml) Bean sprouts
7-10 Tbsp Parsley

Directions

1
Peel and finely dice the onions and garlic. Clean and wash the leek and peppers. Cut leek into rings. Cut the bell peppers into small cubes. Heat oil in a pot.
2
Fry the minced meat. Add onions and garlic and fry for 2 minutes. Stir in paprika and leek, fry and season with salt, pepper and paprika. Add tomatoes in the juice and chop a little. Add the stock. Stir in Sambal Oelek. Let simmer for about 5 minutes. Drain sprouts and warm up the last minute in the soup. Season with salt and pepper.
3
Add the stock. Stir in Sambal Oelek. Let simmer for about 5 minutes. Drain sprouts and warm up the last minute in the soup. Season with salt and pepper. Garnish with parsley
4
With 8 people: