Bean and Cabbage Soup with Chorizo

Cooking Time
20 Minutes
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