This recipe uses seasonal ingredients for February.
To adjust according to other months visit: www.whats-in-season.com
Serves 4; for larger quantities, just multiply!
2 tbsp. vegetable or olive oil
Half an onion or 6 shallots, chopped
2 cloves of garlic, minced
1 leek, sliced
1 parsnip, chopped
2 carrots, chopped
½ head of cabbage, cauliflower or broccoli, chopped
½ small pumpkin, squash or swede, chopped
4 – 5 medium potatoes, chopped
1 can beans (any), rinsed
2 tins chopped tomatoes
1 tbsp. tomato puree, tomato ketchup or brown sauce
½ – 1 can tap water
1 tsp paprika
1 tsp dried herbs (any of sage, thyme, oregano, marjoram)
Salt and pepper
1. In a large saucepan, heat the oil and fry the onions/shallots for 3-4 minutes. Add the remaining vegetables, garlic, paprika and herbs and fry for a further 5 minutes.
2. Add the beans, tomatoes, puree/ketchup and water by rinsing out the tomato tin and pouring this into the pot. Add the pepper.
3. Bring to the boil and simmer for at least 40 minutes, adding more water if required.
4. Prior to serving, add salt to taste.
Serve with crusty buttered bread, for dipping/mopping up.