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.
Servings 4 people
Calories 683kcal
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
Instructions
- 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
Calories: 683kcal | Carbohydrates: 61g | Protein: 38g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 120mg | Sodium: 1739mg | Potassium: 1559mg | Fiber: 7g | Sugar: 13g | Vitamin A: 7943IU | Vitamin C: 104mg | Calcium: 161mg | Iron: 6mg