
Ingredients :
- 2 onion, chopped
- 2 garlic cloves, chopped
- 1 can chopped tomatoes
- 3 tbsp olive oil, extra virgin
- 500 ml beef stock
- water
- 2 carrots, sliced
- 3 medium potatoes, diced
- salt
- 1 can kidney beans, including liquid
- 1 chicken stock cube
- bunch chopped parsley
Method :
- Bring to the boil a pot of water and add the cabbage, cook for 5-7 minutes and reserve.
- Heat the olive oil and fry the onion and garlic for 2-4 minutes over a medium heat.
- Add the can of tomatoes and continue to simmer for another 5 minutes.
- Add the beef stock liquid and chicken stock cube and bring to the boil. Add more water if needed.
- Add the potatoes, kidney beans , carrots and cook for about 15 minutes.
- Add the cabbage and parsley. Cook for another 10 minutes.
- Check seasoning, add salt if needed.
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