Italian creamy soup

Italian creamy soup

Ingredients

• 400 g processed cheese (no additives)
• half a large bell pepper (red or yellow)
• half a tomato
• 200 g ham (low-fat boiled-smoked bacon can be used)
• 3 mushrooms (large, fresh)
• nutmeg (powder on the tip of a teaspoon)
• spices (salt, black peppercorns)
• 4 tbsp. l. olive oil (for frying)
• saffron (as much as nutmeg, adjust as you go)
• 1 bunch of greens (any, for decoration)
• 0.5 cans of black olives
• canned red beans (in their own juice)
• broth or water with a bouillon cube (chicken, mushroom, meat, vegetable - the taste will not be affected)

Directions

1. First, cut the ham into large slices as thin as you can.
2. Now we cut the champignons into thin slices so that you can see that it is a mushroom.
3. Cut the pepper into cubes or strips, or both. Cut the tomato into arbitrary pieces.
4. Take a large frying pan, heat the olive oil in it and fry the ham until golden brown. Then add the mushrooms, pepper and tomato.
5. Now we take the broth (or water with a bouillon cube), put the fried vegetables there and add the canned beans.
6. And we proceed to the main thing: little by little add the processed cheese and stir. We achieve the desired density.
7. Add nutmeg, salt and black pepper and stir.
8. After 5 minutes, add the olives, cut into circles, and greens (you can add them to a saucepan or plates). The soup is ready!