Bean and Cabbage Soup with Chorizo
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
- 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, sauté 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.