Bean and Cabbage Soup with Chorizo

Prep Time


Cook Time

20 min




100100 g Country Range Dried Chick Peas

100100 g Country Range Dried Red Kidney Beans

9090 g Country Range Dried Haricot Beans

2 2 tbsp Country Range Vegetable Oil

2 2 garlic cloves, minced

1/2 1/2 cup of breadcrumbs

2 2 tbsp chopped parsley

1 1 large potato, peeled and diced

1 1 cup fresh green beans

1 1 large tomato, chopped

1 1 Country Range Dried Bay Leaf

4 4 cups shredded cabbage

6 6 cups water

salt and pepper to taste

chorizo, thickly sliced

Multiply by
  • 1Soak the chick peas and red kidney beans in water overnight, and haricot beans for 3 hours.
  • 2Drain, rinse and add to freshly boiled water, simmering gently for an hour.
  • 3In a large pan, saut√© the garlic and breadcrumbs in oil before adding the pulses, diced potato, chopped tomato, cabbage and bay leaf.
  • 4Simmer for around 20 minutes then add the sliced chorizo, freshly chopped parsley and season to taste.