Well-stuffed tomato soup a la Sandra from the slow cooker

What do you need: (For 12 big bowls of soup, 3 points per person)

• 1.5 liters of water
• 600 grams of beef soup meat
• 500 grams of lean minced beef (add some herbs and turn soup balls from)
• 1 pack of strained tomatoes (500 grams)
• 1 small tin of tomato paste
• 1 jar of roasted peppers (360 grams, small cut)
• 4 stalks of celery (cut)
• 500 grams of winter carrot, (cut into thin slices)
• 5 tomatoes (diced)
• 2 thin stalks of leek (cut into half rings)
• 2 onions (coarsely chopped)
• 2 red onions (coarsely chopped)
• 2 red peppers (desiccated and small cut)
• 5 cloves of garlic (cut into slices)
• 1 bunch of fresh thyme (in herb-bulb together with the bay leaves)
• 4 bay leaves (in spice-bulb, together with the thyme)
• 30 grams of basil in oil
• 1 bag goulash meal mix spicy (Knorr)
• 30 ml balsamic vinegar
• 20 ml white wine vinegar
• 30 grams of Italian herbs (dried)
• 7.5 grams of smoked paprika
• 30 grams Greensweet Stevia Brown
• 2 vegetable stock cubes (crumbled)
• 2 beef broth cubes (crumbled)
• 1 lime (grater and juice)
• black pepper and salt from the mill (to taste)
  
  
  This is how you make it:
• Put the onions and the pepper in the bottom of the slow cooker.
• Distribute the meat on top of it.
• Then add the tomato puree, lime juice and grater, Greensweet Stevia Brown , Italian herbs, smoked paprika, garlic, basil paste, balsamic vinegar, white wine vinegar, stock cubes and goulash mix.
• Add the water and sifted tomatoes.
• Add the carrot and celery.
• On top of that comes the tomato, leeks and grilled peppers.
• Put the herb bulb in between.
• Set the slow cooker to low for 12 hours.
• After 10 hours add the balls and let the last 2 hours simmer on low.
• Taste and season with salt and pepper.
  Enjoy your meal! (This dish is made in a 6 liter Crockpot.) If you have a smaller slow cooker, adjust the ingredients.

Source / photos: Sandra Kemna