Halal Hamburger And Vegetable Soup Recipe

About this recipe

A hearty and comforting soup made with halal ground beef, fresh vegetables, and tender pasta stars. Perfect for a satisfying dinner solution.

Ingredients

• - Schwartz Flat Leaf Parsley
• 1 Kg Yellow/White Onion 1kg
• 1 stick Organic Celery Stick
• - Thomas Ridley Fresh British Beef Mince
• 400G Petti 100% Italian Chopped Tomatoes
• 400G Epicure Organic Red Kidney Beans
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 450G Northern Pasta Co. Conchigliette, 450G
• - Ktc Vegetable Oil
• - Tata Salt

Instructions

1. 1. Heat a large pot over medium heat and add 1 tablespoon of oil. Add 1 diced onion and 2 chopped celery stalks, sautéing for 3-4 minutes until softened.
2. 2. Add 500 g of halal ground beef to the pot and cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
3. 3. Stir in 2 cans of diced tomatoes, 1 can of drained kidney beans, and 1 can of chopped tomatoes. Mix well to combine.
4. 4. Add 1 handful of conchigliette and enough water to cover the ingredients. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the conchigliette is tender.
5. 5. Season the soup with salt and pepper to taste. Stir well and let it simmer for an additional 2 minutes.
6. 6. Serve the soup hot in bowls, garnished with a sprinkle of dried parsley if desired.