The creamiest one-pot beef soup, made with bacon, pasta and plenty of fresh vegetables. A little cream goes into the soup, and together with the starch from the pasta it gives you a wonderfully creamy result. It is hearty and filling – and it is also full of fibre, protein and, not least, flavour.
One-pot beef soup, one-pot vegetable soup with bacon and beef, or creamy one-pot tomato soup with beef and bacon. Call it whatever you like – either way, it packs SO much flavour, and the vegetables keep a pleasant bite. You can make the soup more or less spicy by adjusting the amount of chilli, and it also depends on which chilli flakes you use – there is a huge difference in heat.
One-pot beef soup with bacon, vegetables and cream
The easiest, most delicious soup with minced beef, cream, vegetables and pasta – creamy, hearty and filling.Serves 4–6, depending on whether you serve it with or without bread.
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Ingredients
- 400 g minced beef
- 200 g bacon, diced
- 200 g pasta – with a cooking time of over 8 min.
- 2 peppers, diced
- 2 carrots, diced
- 2 sticks celery, sliced
- 1 large onion, roughly chopped
- 4 cloves garlic, grated or crushed
- 4-5 tbsp tomato purée
- 2 tins chopped tomatoes or polpa (finely crushed tomatoes)
- 150 ml cooking cream or whipping cream
- 800-1000 ml beef stock
- 1 1/2 tsp thyme
- 1 1/2 tsp rosemary
- 1/2 tsp chilli flakes – to taste
- Salt and pepper
- Oil
- Chopped parsley and crème fraîche, to serve
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Method
- Heat a little oil in a large pot and fry the bacon until golden. Set it aside on a plate.*If your bacon is very fatty, you can leave out the oil.
- In the same pot, fry the onion and garlic for a couple of minutes, then add the minced beef and brown it well.
- Add the thyme, rosemary and chilli flakes, and season with salt and pepper.
- Add the carrots, peppers and celery and heat through for a couple of minutes before adding the tomato purée and stirring it in.
- Pour in the chopped tomatoes, the fried bacon, the pasta, the cream and 800 ml of the stock, and let the soup simmer over a medium heat until the pasta is al dente.Adjust the consistency with more stock as it cooks – the soup should be thick and hearty, but still have a fair amount of liquid.
- Season the soup to taste with salt and pepper, and more chilli if you like, and serve it topped with ice-cold crème fraîche and chopped parsley.
Nutrition
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Virkelig lækker ret – den bliver helt sikkert lavet igen!
Hej Julie
Det er jeg så glad for at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Hej Dianna
Dette ser jamen lækkert ud, så planen er, det skal prøves når vi får norgesgæster. Lurer på om denne ret kan fryses, for da skal den laves dagen før, da der skal flere retter til, når de bliver hos os i en uge.
Mvh. K.L
Hej Kaj
Hvor dejligt at høre 🙂
den kan sagtens fryses. Du kan både fryse den med og uden pastaen. Fryser du med pasta, så koge den lidt mindre, så ikke den bliver overkogt og smattet når den opvarmes.
Der skal måske tilsættes lidt ekstra væde ved opvarmning 🙂
Warm wishes, Dianna
Jeg lavede suppen i dag til aftensmad, og det er en ny favorit herhjemme
Hej Mia
Eeeeej hvor fedt altså, tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Smed lidt champignon i retten det blev suppen ikke dårlig af.
Dejlig suppe til at varme sig på her i vintertiden.
Hej Per
Uhmmm ja, jeg er også vild med svampe og den smag de giver – god idé.
Dejligt du kunne lide den 🙂
Warm wishes, Dianna
….hvad sker der med baconen efter den er kommet på en tallerken?
Hej Rikke
Åhh det er en forglemmelse fra min side, den skal naturligvis tilbage i gryden og simre med – det er rettet i opskriften 🙂
Warm wishes, Dianna
Det var vores aftensmad idag. Kan kun anbefales smager rigtigt godt.