Bean and Cabbage Soup with Chorizo

Cooking Time
20

Portions
4

Ingredients

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• g Country Range Dried Chick Peas
• g Country Range Dried Red Kidney Beans
• g Country Range Dried Haricot Beans
•   tbsp Country Range Vegetable Oil
• g garlic cloves, minced
• g cup of breadcrumbs
•   tbsp chopped parsley
• g large potato, peeled and diced
• g cup fresh green beans
• g large tomato, chopped
• g Country Range Dried Bay Leaf
• g cups shredded cabbage
• g cups water salt and pepper to taste chorizo, thickly sliced

• 1

  Step 1

  Soak the chick peas and red kidney beans in water overnight, and haricot beans for 3 hours.
• 2

  Step 2

  Drain, rinse and add to freshly boiled water, simmering gently for an hour.
• 3

  Step 3

  In a large pan, sauté the garlic and breadcrumbs in oil before adding the pulses, diced potato, chopped tomato, cabbage and bay leaf.
• 4

  Step 4

  Simmer for around 20 minutes then add the sliced chorizo, freshly chopped parsley and season to taste.

Ingredients

• 100 g Country Range Dried Chick Peas
• 100 g Country Range Dried Red Kidney Beans
• 90 g Country Range Dried Haricot Beans
• 2 tbsp Country Range Vegetable Oil
• 2 g garlic cloves, minced
• 0.50 g cup of breadcrumbs
• 2 tbsp chopped parsley
• 1 g large potato, peeled and diced
• 1 g cup fresh green beans
• 1 g large tomato, chopped
• 1 g Country Range Dried Bay Leaf
• 4 g cups shredded cabbage
• 6 g cups water salt and pepper to taste chorizo, thickly sliced