Ingredients
- 2 onions, peeled and finely chopped
- 150g large carrots, peeled and finely chopped
- 100g parsnips, peeled and finely chopped
- 100g turnips, peeled and finely chopped
- 400g tin of chopped tomatoes
- 400g tin of kidney beans
- 30ml Beetroot and Cacao Nib Infused White Condiment
- 300ml veg stock
- 25g Letterbox Larder Mexican Spice Bag
- 10ml Extra Virgin Olive Oil
Method
- Chop the vegetables evenly as this will help with the cooking.
- Warm the oil in a suitable sized saucepan, add the prepared vegetables.
- Cook gently for a couple of minutes then add the spice bag, turn the heat up and fry for a further two minutes.
- Add the White Condiment and allow to boil before adding the chopped tomatoes.
- Cook out gently and then add the stock.
- Bring to the boil then reduce to a gentle simmer.
- Simmer for 40 minutes, stirring occasionally.
- Add the kidney beans and a little pepper.
- Simmer for a further 5 minutes.
- Construct and serve!
