In all honesty this was purely designed as a throw everything in the slow cooker and save myself having to use the stove the day after having some epileptic seizures. The joys of being disabled….
This is a soup that I make quite often for four very simple reasons:
- It’s really easy and if you’ve been following my blog you’ll have realised just how much I love recipes that take little to no work to get results.
- It’s delicious and filling in equal measure.
- It can easily be turned into a vegetarian/ vegan dish if my non-carnivorous friends pop in for lunch or dinner. This is achieved by, not having the meatballs or cheese and changing the chicken stock to vegetable. Easy!
- Finally, it’s crazy healthy as it (if you leave out the meatballs and cheese) requires no fat/ oil and the tomatoes add in a lot of nutritional value. Yay!
Ingredients: serves 4
1 large potato washed and chopped (no need to peel)
1 large onion, peeled and quartered.
900g fresh tomatoes (I used a mixture of plum and cherry as my local shop had them on offer).
460g Jar of Roasted red peppers, drained.
2 Cloves garlic (peeled and crushed).
1tsp Tabasco sauce.
750ml Chicken stock.
1/2 tsp Dried mixed herbs.
1tsp Dried basil.
500g Lean beef mince.
1 Medium egg.
75g Grated cheese (I used mature cheddar).
1tbsp Tomato puree.
1tsp Mixed herbs.
Salt and pepper (a sprinkle).
1tbsp Olive oil.
- Place all of the soup ingredients except the tin of chopped tomatoes into the slow cooker and stir. Place the lid on and cook on low for four hours.
- Meanwhile place all of the meatball ingredients into a large bowl (except the oil) and stir until it’s well combined.
- Put the olive oil into a large frying pan.
- Roll the mix into 16 evenly sized balls and place into the frying pan and fry on a medium heat, turning regularly until all sides are browned.
- Place them on a plate and dab gently with some kitchen towel to soak up some of the oil.
- Using a stick blender, blend the soup until it is smooth.
- Stir in the tin of chopped tomatoes and add in the meat balls then place the lid back on.
- Cook for a further 1 hour on low and then serve with a sprinkle of cheese on the top and some fresh bread to the side.
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