Moroccan soup

AUTHOR
Louis Ramirez
DIFFICULTY
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
40 mins

Ingredients

Servings: 3
  • 1 pck. Cream of tomato soup
  • 250 g Mincemeat
  • 125 g white beans
  • 1 piece(s) Sweet pepper
  • 60 g Couscous
  • 1 piece(s) Onion
  • 1 TEASPOON Chilli powder

Directions

  1. 1

    Put tomato cream soup in a pot and heat it up. Season minced meat with salt, pepper, garlic and chilli and form small balls from the mixture. Heat the oil and fry the balls for about 5 minutes. Peel and dice the onion and add it to the meat. Dice the bell pepper and fry it in a pan.

  2. 2

    Drain the beans in a sieve. Stir the balls with the onions and the zucchini into the tomato soup. Add the beans and the couscous and let it stand for 8 minutes. Season with salt and pepper.

  3. 3

    Stir the balls with the onions and the paprika into the tomato soup. Add the beans and the couscous and let it stand for 8 minutes. Season with salt and pepper.

Categories & Tags

Main Dishes