With Winter approaching on us fast, it’s important to have a few easy meals ready to go when you get home. This recipe can be cooked in your slow cooker while you are at work, or as a speedy version on the stove. Enjoy with crunchy bread and make sure you keep a few portions to freeze for the next week!
Makes 6 serves
1 tbsp olive oil
2 brown onions, thinly sliced
4 cloves garlic, thinly sliced
2 tbsp tomato paste
2 carrots, diced
2 celery sticks, diced
2 medium potatoes, diced 1cm pieces
420g can diced tomatoes
1 litre vegetable stock
420g can chickpeas, drained, rinsed
420g can red kidney beans, drained, rinsed
420g can 4 bean mix, drained, rinsed
1 bunch parsley, roughly chopped
1 tbsp pink salt
1 tsp black pepper, ground
1. In a 5 litre soup pot heat the oil and saute the onion and garlic until golden brown. Stir tomato paste and saute for a further 2 minutes, stirring regularly.
2. Add the carrots, celery and potato and stir well to coat with tomato. Stir through the canned tomatoes and then rinse the can out with the 420ml boiling water and pour into the pot. In a 500ml heatproof jug, dissolve the stock cubes in 500ml of boiling water and pour into the pot.
3. Add the beans, parsley, salt and pepper and stir well to combine. Cook over a low heat, stirring regularly, for approximately 4 hours.