Hot midnight soup

Name: Hot midnight soup
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 Leek (leek; approx. 300 g); 1 Onion; 2 Garlic cloves; 1 can(s) (850 ml) Beans; 2 TABLESPOONS Sunflower oil; 1 kg mixed minced meat; 2 TABLESPOONS Flour; 1 l Vegetable broth; 1 can(s) (850 ml) Tomatoes; 1 (250 ml) Bottle gipsy sauce; 2 packages (250 g each) Mini-Cabanossi; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Paprika Rose Hot

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 Leek (leek; approx. 300 g)
1 Onion
2 Garlic cloves
1 can(s) (850 ml) Beans
2 TABLESPOONS Sunflower oil
1 kg mixed minced meat
2 TABLESPOONS Flour
1 l Vegetable broth
1 can(s) (850 ml) Tomatoes
1 (250 ml) Bottle gipsy sauce
2 packages (250 g each) Mini-Cabanossi
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Paprika Rose Hot

Directions

1
Clean the leek, cut into rings and wash thoroughly. Peel onion and garlic and chop finely. Pour the beans into a sieve and rinse
2
Heat the oil in a large pot. Fry the minced meat for about 10 minutes, turning it over. After about 8 minutes add onion and garlic and dust with flour
3
Add stock, leek, tomatoes, gypsy sauce, cabanossi and beans to the mince. Bring to the boil while stirring and simmer for about 10 minutes, stirring occasionally. Coarsely chop the tomatoes. Season to taste with salt, pepper and paprika. You can use e.g. brown bread