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20 people made this
Lasagne soup - a great concept for a gluten-free diet. Of course, if gluten isn't an issue, you can add some cooked pasta to the soup.
500g beef mince
5 cups water
1 (400g) tin diced tomatoes, drained
1 1/2 cups quartered fresh mushrooms
3/4 cup chopped green capsicum
1/2 cup diced onion
1 clove garlic, crushed
1 teaspoon basil
1 pinch salt and pepper to taste
3/4 cup crumbled feta cheese
- In a large pot over medium heat cook and stir the beef mince until evenly brown; drain.
- Mix the water, tomatoes, mushrooms, green capsicum, onion and garlic into the pot with the beef. Season with basil, salt and pepper. Bring to a boil, reduce heat and simmer 45 minutes.
- Mix the feta cheese into the soup and continue cooking about 15 minutes before serving.
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