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Bean and Cabbage Soup with Chorizo
Cooking Time 20 min Minutes
Ingredients
15
Portions
4
Ingredients
15 Total- 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 garlic cloves, minced
- 1/2 cup of breadcrumbs
- 2 tbsp chopped parsley
- 1 large potato, peeled and diced
- 1 cup fresh green beans
- 1 large tomato, chopped
- 1 Country Range Dried Bay Leaf
- 4 cups shredded cabbage
- 6 cups water
- salt and pepper to taste
- chorizo, thickly sliced
Method
-
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
15 Total- 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 garlic cloves, minced
- 1/2 cup of breadcrumbs
- 2 tbsp chopped parsley
- 1 large potato, peeled and diced
- 1 cup fresh green beans
- 1 large tomato, chopped
- 1 Country Range Dried Bay Leaf
- 4 cups shredded cabbage
- 6 cups water
- salt and pepper to taste
- chorizo, thickly sliced
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