Midnight Soup Pot

For the midnight soup pot, peel and coarsely dice the potatoes. Clean the leek and cut into rings.

Quarter the bell bell pepper, remove the stem and core, and roughly chop.

Score the tomatoes crosswise with a sharp kitchen knife and blanch briefly in boiling water. Remove the skin, cut into quarters and remove the stalk.

Peel and roughly dice the onion. Drain the beans.

Heat the oil in a saucepan and brown the minced meat. Later add the onions and sauté.

Add the potatoes, bell bell pepper and leek, season with half of the rosemary and thyme, some paprika powder, cayenne bell pepper, salt and pepper and sauté.

Then add the beans and tomatoes, season again and pour hot vegetable soup.

Simmer everything for about 25 minutes with the lid on low heat. Before serving, stir carefully and season well once more.

Arrange the midnight soup pot and serve.

Preparation Tip:

It's especially sophisticated if you serve the midnight soup pot in a bowl made of bread.

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