Tomato soup
recipes

Tomato soup

• 2 CANS OF TOMATOES (400 gram each)
• 1 ONION, chopped
• 2 CARROTS, chopped
• 2 CLOVES GARLIC, chopped
• 50 GRAM BACON, cubed
• 1 RED PEPPER, chopped
• HANDFUL BASIL LEAVES, cut
• HANDFUL OREGANO, chopped
• 1 TBSP ACETO BALSAMICO
• 50 GRAM PARMESAN CHEESE, grated

• 400 GRAM BEEF, in cubes
• 2 CUPS BROTH
• 2 ONIONS, chopped
• 3 STEMS CELERY, chopped
• 1 CAN CHICKPEAS
• 6 TOMATOES, in small cubes
• 1 TSP CUMIN POWDER
• PIECE OF GINGERROOT, grated
• 2 CLOVES GARLIC, chopped
• 3 TBSP FLOUR

Stir fry the bacon, pepper, onion, carrots and garlic for 5 minutes. Add the tomatoes, 1 cup of water, and oregano and bring to the boil. Simmer for half an hour. Puree the soup. Add the basil leaves and the vinegar and stir well. Serve with grated parmesan cheese.

Stir fry the onions, the celery and garlic 5 minutes; add the meat and stir fry until brown on all sides. Add the broth, the ginger, the cumin and the tomatoes and bring to the boil. Simmer for one and a half hour. Add the chick peas and simmer half an hour more. Dissolve the flour in three tablespoons of water and add this to the soup. Cook 5 Minutes, stir well.