Recipe: Mince & Vegetable Soup

Make a delicious and sustaining soup / stew in less than half an hour.

Use any mince: beef, lamb, pork or chicken.

1. Fry onion and garlic in a large saucepan

2. Add mince, and cook until brown

3. Add finely chopped vegetables, such as carrot, celery, pepper, courgette

4. Stir in a tin of tomatoes, and at least 2 cups of stock or water

5. Add a bay leaf, 1 tsp oregano or mixed herbs, 1 tsp sugar, 1 tsp salt, 2 tbsp tomato paste

6. Bring to boil

7. Add ½ cup small-sized pasta, e.g. orzo, risoni,

8. Bring back to boil, then reduce to a simmer

9. Simmer covered for 10-15 minutes, or until pasta tender

10. Discard bay leaf. Stir in some parsley, and salt, pepper, lemon juice to taste before serving.

Serve in bowls. Add your choice of toppings: e.g. parmesan, grated cheese, fresh tomato, sour cream, salsa, avocado, chilli sauce, spinach leaves. Serve with crusty rolls or garlic bread.

Reheats well in microwave or on the stove, so save leftovers for the next day. You may need to add a little more water when reheating. Freezes well in portions.