Tomato soup four times different: with corn, beans, minced meat and green pepperoni

Name: Tomato soup four times different: with corn, beans, minced meat and green pepperoni
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 1/2 can(s) (425 ml) Kidney Beans; 1 can(s) (212 ml) Vegetable corn; 300 g mixed minced meat; 4 green, pickled pepperoni pods

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
1/2 can(s) (425 ml) Kidney Beans
1 can(s) (212 ml) Vegetable corn
300 g mixed minced meat
4 green, pickled pepperoni pods

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Stir in tomato paste, sweat it, add tomatoes and broth. Bring to the boil, puree finely and season to taste with salt, pepper, sugar and paprika.
2
Simmer covered for 3-4 minutes. Place the beans in a sieve, rinse thoroughly and drain. Heat 1 tablespoon of oil in a frying pan. Fry the minced meat for 3-4 minutes, turning it over, until crumbly, and season with salt and pepper.
3
Cut off the stalk of the pepperoni with the stalk attachment. Cut the pod into rings. Add the minced meat, pepperoni, corn and beans to the soup and heat it up. Serve the soup.