Stu's soup (straight from England)

 

Ingredients:

beef — 400 g minced meat (pork) — 200 g carrots (small) — 2 pcs. onion — 1 pc. garlic — 2 cloves red beans — 1 pack. green peas (fresh or frozen) — 1 pack. string beans (fresh or frozen) — 1 pack. potatoes (or 4 pcs.) — 3 pcs. soy sauce — 2 tbsp tomato paste — 2 tbsp sugar — 1 tsp salt (to taste) black pepper (to taste) sweet paprika (to taste) bay leaf — 3 pcs. water — 3 liters Preparation: Soak the red beans overnight, then rinse them, boil them in a separate bowl until tender, drain the water. Wash and peel the carrots and potatoes. Put the meat to cook in a large saucepan for 3.5 liters, after the broth boils, remove the foam and add the bay leaf and cook until the beef is soft, 2-3 an hour (if it's veal, then about an hour and a half).  Chop the carrots into strips. Cut the potatoes into small cubes.  Finely chop the onion, fry until golden brown, add the tomato paste and continue frying for another 3-4 minutes. Set aside.  Strain the finished broth. Remove the meat from the broth, cool slightly and divide into small pieces. In a separate pan, fry the minced meat, season with salt and pepper.  Add the potatoes to the boiling broth, bring to a boil and cook over low heat for 10 minutes. Then add the carrots, ready-made red beans, green beans, peas and onions with tomatoes.  Pour soy sauce directly into the broth, a spoonful at a time, stirring and tasting each time. Add meat and fried minced meat to the soup. Add sugar, sweet paprika and add salt if there is not enough salt. Cook for about 10 more minutes.  Turn off the heat, add the chopped garlic, cover the soup and let it simmer for 15-20 minutes. Serve with rustic bread, sprinkled with herbs