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

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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

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